YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Cheesecake with Crushed Almonds
A velvety cocoa-infused cheesecake baked on a toasted oatmeal crust and finished with a handful of crunchy crushed almonds.
INGREDIENTS
1 cup Low-fat Cottage Cheese
0.5 scoop Chocolate Whey Protein Powder
0.5 cup Rolled Oats
20g Raw Almonds
1 large Egg White
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Pure Maple Syrup
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan.
Place the rolled oats and 5 grams of the almonds into a food processor and pulse until they reach a coarse flour consistency.
Transfer the oat mixture to a small bowl, stir in the maple syrup until well combined, and press the mixture firmly into the bottom of the prepared pan.
In a blender or clean food processor, combine the cottage cheese, chocolate protein powder, cocoa powder, and egg white.
Blend on high until the mixture is completely smooth and creamy with no cottage cheese lumps remaining.
Pour the chocolate filling over the oatmeal crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator to chill for at least 2 hours.
Roughly chop the remaining 15 grams of almonds and sprinkle them over the top of the chilled cheesecake before serving.