YOUR SOLIN GENERATED RECIPE
Creamy Tofu Protein Cheesecake with Fresh Strawberries
Silken tofu and vanilla protein blended into a velvety batter, baked until set and topped with juicy strawberries.
INGREDIENTS
150 grams Silken Tofu
15 grams Vanilla Whey Protein Isolate
50 grams Plain Nonfat Greek Yogurt
1 large Egg White
15 grams Graham Cracker Crumbs
100 grams Fresh Strawberries
1 tablespoon Stevia Sweetener
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
Press the graham cracker crumbs firmly into the bottom of the prepared dish to create a thin base.
In a blender or food processor, combine the silken tofu, vanilla protein powder, Greek yogurt, egg white, stevia, and lemon juice.
Process the mixture until it is completely smooth and aerated.
Pour the tofu batter over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the center is mostly set with a slight jiggle.
Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours to firm up.
Slice the fresh strawberries and arrange them beautifully over the chilled cheesecake before serving.