YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety protein-packed cheesecake made with Greek yogurt and vanilla, baked over a nutty almond crust and finished with a bright, jammy blueberry topping.
INGREDIENTS
0.8 scoop Vanilla Whey Protein Powder
0.7 cup Non-fat Plain Greek Yogurt
0.25 cup Low-fat Cottage Cheese
1 large Egg White
3 tbsp Almond Flour
2 tsp Coconut Oil
1.5 tbsp Pure Maple Syrup
0.5 cup Fresh Blueberries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, stir together the almond flour, melted coconut oil, and one teaspoon of the maple syrup until a crumbly dough forms.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
Place the cottage cheese in a small blender or food processor and pulse until it is completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg white, protein powder, vanilla extract, and the remaining maple syrup until the batter is lump-free.
Pour the cheesecake batter over the prepared crust and smooth the surface with a spoon.
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle when shaken.
Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
Top with fresh blueberries just before serving to add a bright, fresh finish.