YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake
A blender-whipped cheesecake baked with creamy cottage cheese and vanilla protein, finished with a handful of tart raspberries and a hint of toasted almond.
INGREDIENTS
200g Low Fat Cottage Cheese
2 large Egg Whites
10g Vanilla Whey Protein Isolate
15g Almond Flour
1 tbsp Monk Fruit Sweetener
1 tsp Vanilla Extract
40g Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.
Place the cottage cheese, egg whites, whey protein powder, monk fruit sweetener, and vanilla extract into a high-speed blender.
Blend the mixture on high until it is completely smooth and creamy, ensuring all cottage cheese curds are fully processed.
Dust the bottom of your prepared baking dish with the almond flour to create a light, textured base.
Pour the cheesecake batter into the dish and scatter the fresh raspberries over the top, pressing them in slightly.
Bake for 25 to 30 minutes until the edges are set and golden, but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set completely.