YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake with Mixed Berries
Blender-whipped cottage cheese and vanilla protein baked over a light almond crust, topped with juicy mixed berries for a refreshing, velvety finish.
INGREDIENTS
1.5 cups Cottage Cheese (2% Milkfat)
1/4 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
1/4 cup Egg Whites
1/4 cup Almond Flour
1/2 cup Mixed Berries
1 tsp Vanilla Extract
PREPARATION
Preheat oven to 325°F and line the bottom of a 6-inch springform pan with parchment paper.
Combine the almond flour with one teaspoon of water in a small bowl and press firmly into the bottom of the pan to form a thin crust.
Place the cottage cheese, Greek yogurt, protein powder, egg whites, vanilla extract, and your preferred natural sweetener into a high-speed blender.
Process until the mixture is completely silky and free of any cottage cheese curds.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 40 to 45 minutes until the edges are firm but the center remains slightly jiggly.
Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to set for at least 4 hours.
Top with the mixed berries just before serving to maintain their vibrant color and texture.