YOUR SOLIN GENERATED RECIPE
Vanilla Protein Cheesecake with Cottage Cheese
A protein-packed cheesecake made by blending cottage cheese and Greek yogurt until smooth, then baked until set with a velvety vanilla finish.
INGREDIENTS
1 cup Low-fat Cottage Cheese (2%)
0.75 scoop Vanilla Whey Protein Powder
0.5 cup Non-fat Greek Yogurt
1 large Egg White
3 tablespoons Almond Flour
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and line a small 6-inch springform pan or oven-safe ramekin with parchment paper.
Place the cottage cheese, Greek yogurt, protein powder, egg white, and vanilla extract into a high-speed blender.
Blend on high until the mixture is completely smooth and the cottage cheese curds have vanished.
Pour the mixture into a bowl and gently whisk in the almond flour until just combined.
Transfer the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are firm and the center has a slight, custard-like jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator.
Chill for at least 4 hours, preferably overnight, to allow the cheesecake to set into a creamy, sliceable texture.