Recipe Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup butter, melted
Cheesecake
- 1 cup cottage cheese
- 2 tablespoons vanilla Greek yogurt
- 1/2 cup vanilla protein powder
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 large eggs
- 1/2 cup raspberry preserves
Recipe Directions
- In a bowl, combine the graham cracker crumbs and butter. Lay them flat in the bottom of a spring form pan and bake at 375°F for 5-7 minutes until golden brown.
- While the crust is baking, combine all cheesecake ingredients into a blender and blend together until smooth. Then pour the mix into the pan.
- Pour the raspberry preserves on the top of the cheesecake and use a toothpick to create a swirl design. Bake at 325°F for 20-25 minutes. Once the top begins to brown, let it cool and then store it in the fridge until ready to serve.
