YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Fresh Strawberries
A crustless cheesecake baked with whipped cottage cheese and vanilla protein, topped with a mountain of juicy sliced strawberries for a bright, velvety finish.
INGREDIENTS
1 cup Low-Fat Cottage Cheese
0.4 scoop Vanilla Whey Protein Powder
1 large Egg
1 cup Fresh Strawberries, sliced
1 tablespoon Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
Place the cottage cheese, vanilla protein powder, egg, monk fruit sweetener, and vanilla extract into a high-speed blender.
Blend on high until the mixture is completely smooth, creamy, and free of any cottage cheese curds.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, while the center remains slightly jiggly.
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Chill for at least 2 hours to allow the proteins to set into a dense cheesecake texture.
Top with the fresh sliced strawberries just before serving for a sweet and refreshing finish.