YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake with Fresh Strawberries
A velvety cheesecake made with blended cottage cheese and Greek yogurt on a crisp honey-graham crust, finished with a vibrant layer of sliced strawberries.
INGREDIENTS
3/4 cup Low-Fat Cottage Cheese
1/4 cup Nonfat Greek Yogurt
6g Vanilla Whey Protein Powder
1 large Egg White
80g Graham Crackers
1 tablespoon Honey
1 cup Fresh Strawberries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a small springform pan or ramekin with parchment paper.
Pulse the graham crackers in a food processor until they reach a fine crumb consistency.
Stir the graham cracker crumbs with the honey and a teaspoon of water until the mixture is damp enough to hold together when pressed.
Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust.
In a high-speed blender, combine the cottage cheese, Greek yogurt, vanilla protein powder, egg white, and vanilla extract.
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.
Slice the fresh strawberries and arrange them over the top of the chilled cheesecake before serving.