YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Protein Cheesecake
Blended cottage cheese and egg baked with maple syrup and vanilla, finished with a handful of fresh raspberries for a velvety texture.
INGREDIENTS
1 cup 2% Low Fat Cottage Cheese
0.5 large Egg
1 tablespoon Maple Syrup
1 tablespoon Almond Flour
0.25 cup Fresh Raspberries
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F and lightly grease a 4-inch ramekin with cooking spray.
Place the cottage cheese, half of a beaten egg, maple syrup, and vanilla extract into a high-speed blender.
Process the mixture until it is completely smooth and no cottage cheese curds remain.
Press the almond flour into the bottom of the prepared ramekin to create a thin, even crust.
Pour the blended cheesecake batter over the almond flour base and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and the center has a very slight wobble.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator.
Chill for at least 3 hours to allow the cheesecake to set properly.
Top with fresh raspberries just before serving for a bright finish.