YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake
A protein-packed cheesecake baked with blended cottage cheese and vanilla protein over a light almond crust, chilled for a velvety smooth finish.
INGREDIENTS
1 cup Low-fat Cottage Cheese
0.5 scoop Vanilla Whey Protein Powder
0.25 cup Liquid Egg Whites
0.25 cup Nonfat Greek Yogurt
4 tbsp Almond Flour
1 tsp Maple Syrup
PREPARATION
Preheat your oven to 325°F.
Stir together the almond flour and maple syrup in a small bowl until the mixture becomes crumbly and holds its shape when pressed.
Press the almond mixture firmly into the bottom of a 4-inch springform pan to create an even crust.
Add the cottage cheese, protein powder, egg whites, and Greek yogurt into a high-speed blender.
Process on high speed for at least 60 seconds until the batter is completely liquefied and silky with no visible curds.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake for 35 to 40 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.
Allow the cheesecake to cool at room temperature for 30 minutes before transferring it to the refrigerator.
Chill for at least 4 hours, or ideally overnight, to allow the texture to fully set before serving.