YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Fresh Strawberries
A crustless cheesecake baked with whipped cottage cheese and vanilla protein, topped with juicy sliced strawberries for a bright, velvety finish.
INGREDIENTS
1 cup Low-Fat Cottage Cheese (2%)
1/4 cup Egg Whites
10 grams Vanilla Whey Protein Powder
100 grams Fresh Strawberries
1 tablespoon Coconut Flour
1 tablespoon Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with coconut oil spray.
Combine the cottage cheese, egg whites, protein powder, coconut flour, monk fruit sweetener, and vanilla extract in a high-speed blender.
Process the mixture until it is completely smooth and liquefied, ensuring there are no remaining cottage cheese curds.
Pour the cheesecake batter into the prepared baking dish and tap it gently on the counter to remove any air bubbles.
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, while the center remains just slightly jiggly.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the proteins to set and the texture to become dense and creamy.
Slice the fresh strawberries and arrange them over the top of the chilled cheesecake before serving.