YOUR SOLIN GENERATED RECIPE
Protein Vanilla Bean Cheesecake with Almond Crust
Creamy vanilla bean cheesecake baked on a toasted almond flour crust, finished with a hint of maple and a velvety, smooth texture.
INGREDIENTS
2 tablespoons Almond Flour
1 teaspoon Coconut Oil
0.5 cup Non-fat Greek Yogurt
2 ounces Neufchatel Cheese
1.5 tablespoons Vanilla Whey Protein Powder
1 teaspoon Maple Syrup
1 teaspoon Vanilla Bean Paste
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan.
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan and bake for 8 minutes until lightly toasted.
In a medium bowl, whisk the Neufchatel cheese until smooth, then add the Greek yogurt, protein powder, maple syrup, and vanilla bean paste.
Continue whisking the filling until completely creamy and no lumps remain.
Pour the cheesecake filling over the par-baked crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours to set completely.