YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Fresh Strawberries
Oven-baked cheesecake made with blended cottage cheese and Greek yogurt on a graham cracker base, topped with juicy sliced strawberries.
INGREDIENTS
120 grams Low-fat Cottage Cheese
80 grams Nonfat Greek Yogurt
12 grams Vanilla Whey Protein Powder
1 large Egg White
22 grams Graham Crackers
100 grams Fresh Strawberries
1 tablespoon Monk Fruit Sweetener
1/2 teaspoon Vanilla Extract
PREPARATION
Preheat the oven to 325°F.
Crush the graham crackers into fine crumbs and press them firmly into the bottom of a small ramekin or 4-inch springform pan.
Combine the cottage cheese, Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract in a high-speed blender.
Process the mixture until it is completely smooth and silky with no visible curds.
Pour the batter over the prepared graham cracker crust.
Bake for 25 to 30 minutes until the edges are set but the center still jiggles slightly.
Allow the cheesecake to cool to room temperature, then refrigerate for at least three hours to firm up.
Top with fresh sliced strawberries just before serving.