YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake
This light and creamy Cottage Cheese Protein Cheesecake blends low-fat cottage cheese, nonfat Greek yogurt, egg white, and a touch of whey protein for a protein-packed twist on a classic dessert, all atop a delicate almond flour crust. Enjoy a refreshingly tangy treat that’s both satisfying and perfectly portioned for your nutritional goals.
INGREDIENTS
100g Low-Fat Cottage Cheese
100g Nonfat Greek Yogurt
1 large Egg White
1/3 scoop Whey Protein Isolate (~10g)
15g Almond Flour
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe dish or mini springform pan.
In a small bowl, combine the almond flour with a pinch of your preferred low-calorie sweetener if desired. Press this mixture evenly into the bottom of your dish to form a thin crust.
In a blender or using a hand mixer, blend the cottage cheese, Greek yogurt, egg white, and whey protein isolate until the mixture is smooth and creamy. Taste and adjust with a small amount of low-calorie sweetener or a dash of lemon extract, if desired, for a tangy kick.
Pour the cheesecake batter evenly over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set and a gentle jiggle remains in the center.
Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.
Slice into portions and enjoy your protein-packed dessert that fits perfectly within your nutritional goals.