YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Fresh Strawberries
A crustless cheesecake baked with whipped cottage cheese and egg whites, topped with a vibrant glaze of fresh sliced strawberries and bright lemon zest.
INGREDIENTS
0.75 cup Low-Fat Cottage Cheese (1%)
2 large Egg Whites
3 tablespoons Almond Flour
1 cup Fresh Strawberries
1 teaspoon Honey
1 teaspoon Vanilla Extract
0.5 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
Combine the cottage cheese, egg whites, vanilla extract, and honey in a high-speed blender or food processor.
Process the mixture until it is completely smooth and liquid, ensuring no cottage cheese curds remain.
Pour the mixture into a small mixing bowl and gently fold in the almond flour and lemon zest until well incorporated.
Transfer the batter into the prepared pan and bake for 30 to 35 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator to set for at least 2 hours.
Slice the fresh strawberries and arrange them over the top of the chilled cheesecake just before serving.