YOUR SOLIN GENERATED RECIPE
High-Protein New York Style Cheesecake
Velvety cheesecake baked with a crumbly graham cracker base and a luscious protein-packed filling that melts in your mouth.
INGREDIENTS
2 whole graham crackers
1 tsp ghee
0.75 cup nonfat Greek yogurt
0.5 cup low-fat cottage cheese
0.5 scoop vanilla protein powder
1 large egg
1 tsp vanilla extract
1 tbsp monk fruit sweetener
0.13 tsp sea salt
PREPARATION
Preheat oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Crush the graham crackers into fine crumbs in a bag or food processor and mix with melted ghee until it resembles wet sand.
Press the cracker mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a high-speed blender, combine the Greek yogurt, cottage cheese, protein powder, egg, vanilla, monk fruit, and sea salt until the mixture is completely smooth and aerated.
Pour the creamy batter over the crust and gently tap the pan on the counter several times to release any trapped air bubbles.
Bake for 30 to 35 minutes until the edges are firm and set but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours or overnight to allow the texture to become dense and classic before slicing.