YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake
Whipped cottage cheese and vanilla protein baked into a crustless cake, finished with a bright hint of lemon zest for a velvety-smooth texture.
INGREDIENTS
150 grams Low-Fat Cottage Cheese
100 grams Nonfat Greek Yogurt
1 large Egg
8 grams Vanilla Whey Protein Powder
10 grams Almond Flour
1 teaspoon Vanilla Extract
2 tablespoons Monk Fruit Sweetener
0.5 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
Place the cottage cheese in a high-speed blender and process until it is completely smooth and creamy.
Add the Greek yogurt, egg, protein powder, monk fruit, vanilla, and lemon zest to the blender and pulse until just combined.
Sprinkle the almond flour evenly across the bottom of the prepared pan to create a thin base.
Carefully pour the cheesecake batter over the almond flour layer.
Bake for 30 to 35 minutes until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool completely at room temperature before transferring to the fridge.
Chill for at least 4 hours or overnight to allow the texture to set before serving.