YOUR SOLIN GENERATED RECIPE
New York Style High-Protein Cheesecake
Velvety baked cheesecake made with protein-rich Greek yogurt and cottage cheese, finished with a bright and zesty raspberry compote.
INGREDIENTS
1 cup Non-fat Greek yogurt
0.5 cup Low-fat cottage cheese
1 large Egg
1 tbsp Vanilla protein powder
1 tsp Vanilla extract
1 tbsp Almond flour
0.5 cup Fresh raspberries
1 tsp Maple syrup
0.25 tsp Lemon zest
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or springform pan.
Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg, vanilla protein powder, and vanilla extract until well combined.
Press the almond flour into the bottom of the prepared ramekin to form a thin, even crust layer.
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, mash the raspberries in a small bowl with the maple syrup and lemon zest to create a compote.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 1 hour.
Top the chilled cheesecake with the raspberry compote before serving.