YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Protein Cheesecake with Fresh Strawberries
Baked cottage cheese and vanilla protein blended into a silky crustless cheesecake, finished with a crown of fresh, juicy strawberries.
INGREDIENTS
1 cup Low Fat 2% Cottage Cheese
1 large Egg White
10 grams Vanilla Whey Protein Powder
1.5 tablespoons Almond Flour
1.5 cups Fresh Strawberries, sliced
2 teaspoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C).
Combine the cottage cheese, egg white, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract in a high-speed blender.
Process the mixture until it is completely smooth and contains no lumps from the cottage cheese.
Lightly grease a 4-inch springform pan or a large oven-safe ramekin with a small amount of coconut oil or cooking spray.
Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a very slight jiggle.
Remove from the oven and allow the cheesecake to cool at room temperature for approximately 30 minutes.
Transfer to the refrigerator and chill for at least 2 hours to ensure the texture sets properly.
Top the chilled cheesecake with the fresh sliced strawberries just before serving.