YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Fresh Strawberries
Baked cottage cheese and Greek yogurt cheesecake with a hint of almond and vanilla, topped with juicy fresh strawberries and a drizzle of honey.
INGREDIENTS
215 grams Low-fat Cottage Cheese (2%)
99 grams Egg Whites (approx. 3 large)
60 grams Nonfat Greek Yogurt
10 grams Almond Flour
150 grams Fresh Strawberries
7 grams Honey
PREPARATION
Preheat your oven to 325°F (165°C) and line a 6-inch springform pan or small oven-safe dish with parchment paper.
Place the cottage cheese, egg whites, Greek yogurt, almond flour, and a splash of vanilla extract into a high-speed blender.
Blend on high until the mixture is completely smooth and no lumps from the cottage cheese remain.
Pour the batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.
Bake for 35 to 40 minutes until the edges are set and golden, while the center still has a slight, custard-like jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set.
Slice the fresh strawberries and arrange them over the chilled cheesecake, finishing with a light drizzle of honey.