YOUR SOLIN GENERATED RECIPE
High-Protein Cheesecake with Mixed Fruit Compote
Indulge in a luscious, protein-packed cheesecake with a light oat bran crust and a delicate mixed fruit compote. This dessert combines smooth low-fat cream cheese, creamy Greek yogurt, and a wholesome lift from whey protein, all balanced on a crisp oat bran base, while a subtle hint of vanilla and lemon elevates the flavors to perfection.
INGREDIENTS
1/4 cup oat bran (20g)
1 egg white (33g)
3 ounces low-fat cream cheese (85g)
1/2 cup nonfat Greek yogurt (120g)
1 whole egg (50g)
1 scoop whey protein isolate (30g)
1 tsp vanilla extract
1 tbsp lemon juice
1/8 medium pear (≈12.5g)
1/8 cup mixed berries (≈15g)
PREPARATION
Preheat your oven to 350°F (175°C).
Prepare the crust by mixing the oat bran and egg white in a small bowl until well combined. Press the mixture evenly into the bottom of a small, oven-safe springform or ramekin dish.
In a separate bowl, blend the low-fat cream cheese, nonfat Greek yogurt, whole egg, whey protein isolate, vanilla extract, and lemon juice until the mixture is smooth and homogeneous.
Pour the cheesecake filling over the prepared oat bran crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the center is set and the edges begin to turn lightly golden.
While the cheesecake bakes, prepare the mixed fruit compote by gently warming the pear and mixed berries in a small saucepan. Allow them to soften slightly; you can mash them lightly if desired. Keep the compote warm.
Once baked, remove the cheesecake from the oven and let it cool slightly before serving.
Plate a serving of cheesecake with a small spoonful of warm mixed fruit compote on top.
Enjoy your high-protein dessert that perfectly balances creamy cheesecake with a refreshing burst of fruit.