YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake with Fresh Strawberries
A protein-packed cheesecake made by blending cottage cheese and vanilla whey, baked over a nutty almond crust and topped with vibrant, juicy sliced strawberries.
INGREDIENTS
0.66 cup Low-Fat Cottage Cheese
1.5 tablespoons Vanilla Whey Protein Powder
1 Large Egg
3 tablespoons Almond Flour
1.25 tablespoons Maple Syrup
1 cup Fresh Strawberries
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
In a small bowl, combine the almond flour with one teaspoon of the maple syrup and press the mixture firmly into the bottom of the pan to form a crust.
Place the cottage cheese, protein powder, remaining maple syrup, and the egg into a high-speed blender.
Process the mixture on high until it is completely smooth and silky with no remaining cheese curds.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.
Remove from the oven and allow to cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Top with the fresh sliced strawberries just before serving for a bright and refreshing finish.