YOUR SOLIN GENERATED RECIPE
High-Protein Vanilla Bean Cheesecake
Velvety vanilla bean cheesecake baked with a protein-rich Greek yogurt and cottage cheese base, finished with a subtle almond flour crust.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.5 cup Low-fat cottage cheese
0.5 scoop Vanilla protein powder
1 large Egg
2 tbsp Almond flour
1 tsp Vanilla bean paste
1 tsp Maple syrup
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
Place the cottage cheese in a high-speed blender and process until completely smooth and creamy with no remaining curds.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, vanilla protein powder, egg, vanilla bean paste, and sea salt until the batter is uniform.
In a separate small bowl, stir the almond flour and maple syrup together until a crumbly dough forms.
Press the almond flour mixture firmly into the bottom of your prepared pan to create an even base.
Pour the cheesecake batter over the crust and use a spatula to smooth the surface.
Bake for 25 to 30 minutes, or until the edges are set and slightly golden while the center maintains a slight jiggle.
Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set before serving.