YOUR SOLIN GENERATED RECIPE
Protein Vanilla Bean Cheesecake with Almond Crust
A velvety vanilla bean cheesecake baked on a nutty almond flour base, finished with a hint of maple and a smooth, creamy texture.
INGREDIENTS
35g Almond Flour
80g Nonfat Greek Yogurt
15g Vanilla Whey Protein Powder
1 Large Egg White
40g Low-fat Cottage Cheese
25g Maple Syrup
5g Coconut Oil
5g Vanilla Bean Paste
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan.
In a small bowl, combine the almond flour, melted coconut oil, and 10g of the maple syrup until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, vanilla protein powder, egg white, vanilla bean paste, and the remaining 15g of maple syrup.
Pour the cheesecake batter over the 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 it cool to room temperature before refrigerating for at least 3 hours to fully set.