YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Protein Cheesecake with Fresh Strawberries
Whipped cottage cheese and vanilla protein baked into a crustless cheesecake, topped with a mountain of juicy sliced strawberries.
INGREDIENTS
1 cup 2% Cottage Cheese
0.75 scoop Vanilla Whey Protein Powder
2 large Egg Whites
1.5 cups Fresh Strawberries, sliced
1 tablespoon Almond Flour
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 325°F and lightly grease a small 6-inch springform pan or a large oven-safe ramekin.
Place the cottage cheese, vanilla protein powder, egg whites, vanilla extract, and lemon juice into a high-speed blender.
Process the mixture until it is completely smooth, creamy, and slightly aerated.
Fold in the almond flour by hand using a spatula until just combined to help provide structure to the cake.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 30 to 35 minutes until the edges are set and golden, but the center still has a slight wobble.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Transfer the cooled cake to the refrigerator and chill for at least four hours to allow the texture to firm up.
Top the chilled cheesecake with the fresh sliced strawberries just before serving for a bright and juicy finish.