YOUR SOLIN GENERATED RECIPE
High-Protein Cheesecake with Fresh Strawberries
A velvety baked cheesecake made with Greek yogurt and cottage cheese, topped with a mountain of juicy sliced strawberries and a touch of vanilla.
INGREDIENTS
0.65 cup Nonfat Greek Yogurt
0.7 cup 2% Lowfat Cottage Cheese
1 large Egg
1 cup Sliced Fresh Strawberries
1 tsp Vanilla Extract
2 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C).
In a blender or food processor, combine the Greek yogurt, cottage cheese, egg, monk fruit sweetener, and vanilla extract.
Blend on high until the mixture is completely smooth and creamy, ensuring no lumps from the cottage cheese remain.
Lightly grease a 6-inch springform pan or a large oven-safe ramekin with a tiny bit of coconut oil or cooking spray.
Pour the cheesecake batter into the prepared dish and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until the edges are firm and set, but the center still has a slight, custard-like jiggle.
Remove from the oven and allow the cheesecake to cool at room temperature for about 30 minutes.
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to fully set.
Top with the fresh sliced strawberries just before serving for a bright, sweet finish.