YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Protein Cheesecake with Fresh Strawberries
Whipped cottage cheese and vanilla protein baked into a light almond crust, finished with a vibrant layer of juicy sliced strawberries.
INGREDIENTS
150g Cottage Cheese (1% Milkfat)
12g Vanilla Whey Protein Powder
50g Nonfat Greek Yogurt
30g Egg Whites
21g Almond Flour
100g Fresh Strawberries
7g Honey
2g Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C).
Press the almond flour into the base of a small 4-inch springform pan or oven-safe ramekin to create a thin crust.
In a high-speed blender, combine the cottage cheese, Greek yogurt, egg whites, protein powder, honey, and vanilla extract.
Process the mixture until it is completely smooth and aerated.
Pour the cheesecake batter over the almond flour base.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 3 hours.
Slice the fresh strawberries and layer them over the chilled cheesecake before serving.