YOUR SOLIN GENERATED RECIPE
High-Protein New York Style Cheesecake
Creamy high-protein cheesecake baked with a blend of Greek yogurt and cottage cheese, finished with a vibrant layer of fresh raspberries for a velvety texture.
INGREDIENTS
1 cup Non-fat Greek yogurt
0.5 cup Low-fat cottage cheese
1 large Egg
2 tbsp Vanilla protein powder
1 tbsp Almond flour
1 tsp Honey
0.5 cup Fresh raspberries
0.25 tsp Vanilla extract
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a small oven-safe ramekin.
Place the cottage cheese and Greek yogurt into a high-speed blender and process until the mixture is completely smooth and free of lumps.
Add the egg, vanilla protein powder, vanilla extract, and sea salt to the blender, then pulse a few times until just combined without over-mixing.
In a small bowl, stir the almond flour and honey together until a crumbly paste forms, then press it firmly into the bottom of the prepared pan.
Pour the cheesecake batter over the almond base and tap the pan gently on the counter to release any air bubbles.
Bake for 35 to 40 minutes until the edges are set and slightly golden, but the center still retains a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 3 hours.
Top with fresh raspberries before slicing and serving chilled.