YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake
A velvety cottage cheese cheesecake baked over a nutty almond crust, topped with a vibrant raspberry reduction and a hint of lemon.
INGREDIENTS
0.75 cup Low-Fat Cottage Cheese
1 large Egg
0.25 cup Almond Flour
2 teaspoons Coconut Oil
10 grams Vanilla Whey Protein Isolate
1 tablespoon Maple Syrup
0.5 cup Fresh Raspberries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C).
In a small bowl, mix the almond flour and melted coconut oil until the texture resembles wet sand.
Press the almond mixture firmly into the bottom of a 4-inch mini springform pan or a large oven-safe ramekin to form the crust.
Place the cottage cheese, egg, protein powder, vanilla extract, and a pinch of lemon zest if desired into a high-speed blender.
Process until the filling is completely smooth and silky, ensuring no cottage cheese curds remain.
Pour the cheesecake batter over the prepared crust and smooth the top with a spoon.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to fully set.
Top the chilled cheesecake with fresh raspberries and a drizzle of maple syrup before serving.