YOUR SOLIN GENERATED RECIPE
Protein Cheesecake with Cookie Crumble
A velvety baked cheesecake made with protein-rich Greek yogurt and cottage cheese, finished with a buttery, toasted cookie crumble.
INGREDIENTS
0.5 cup Non-fat Greek Yogurt
0.33 cup Low-fat Cottage Cheese
0.5 scoop Vanilla Whey Protein Isolate
1 large Egg White
0.5 ounce Clean-label Crunchy Cookies
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or ramekin with parchment paper.
Place the cottage cheese, Greek yogurt, egg white, protein powder, and monk fruit sweetener into a high-speed blender.
Process the mixture until it is completely smooth and no lumps remain from the cottage cheese.
Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
Just before serving, crush the clean-label cookies into a coarse crumble and sprinkle them over the top for a toasted finish.