YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Fresh Strawberries
Whipped Greek yogurt and cottage cheese baked into a velvety protein-packed cake, topped with a vibrant and juicy strawberry glaze.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt
0.75 cup 1% Cottage Cheese
2 large Egg Whites
12g Vanilla Whey Protein Isolate
1 cup Fresh Strawberries, sliced
1 tbsp Almond Flour
1 tsp Vanilla Extract
2 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line a 6-inch springform pan with parchment paper for easy removal.
Place the Greek yogurt, cottage cheese, egg whites, protein powder, almond flour, monk fruit, and vanilla extract into a high-speed blender.
Blend the mixture on high until completely smooth, creamy, and slightly aerated.
Pour the cheesecake batter into the prepared pan and gently tap it on the counter to remove any trapped air bubbles.
Bake for 35-40 minutes until the edges are set but the center still has a slight, custard-like wobble.
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Chill the cheesecake for at least 4 hours to allow the texture to firm up properly.
Top the chilled cake with fresh sliced strawberries and serve immediately.