YOUR SOLIN GENERATED RECIPE
Ricotta Protein Cheesecake with Fresh Berries
Indulge in a light, creamy ricotta protein cheesecake that perfectly balances velvety texture with the tang of fresh berries. This dessert offers an elegant twist on traditional cheesecake by incorporating protein-packed ingredients, making it a guilt-free pleasure that satisfies your sweet tooth while supporting your dietary goals.
INGREDIENTS
0.33 cup Low-Fat Ricotta Cheese (83g)
1 scoop Whey Protein Powder (30g)
3 large Egg Whites (approx. 100g)
1 tablespoon Almond Flour (7.5g)
0.5 cup Mixed Fresh Berries (75g)
Stevia or Liquid Sweetener to taste
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small, springform pan or cake pan.
In a mixing bowl, combine the low-fat ricotta cheese, whey protein powder, and egg whites. Blend well until you have a smooth, homogenous mixture.
Stir in the almond flour and your chosen sweetener. Taste the mixture and adjust the sweetness if necessary.
Pour the mixture into the prepared pan and smooth the top with a spatula. Tap the pan gently to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes or until the edges are set and the center has a slight jiggle.
Allow the cheesecake to cool at room temperature for 10 minutes before gently removing it from the pan.
Top with the mixed fresh berries just before serving to add a burst of freshness and natural sweetness.