YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Protein Cheesecake with Fresh Berries
A light and creamy cheesecake with a protein boost that marries Italian flair with a Southern twist. The velvety low-fat ricotta, combined with a scoop of vanilla whey protein and a delicate egg white, creates a luxurious custard base subtly enhanced with lemon zest and cinnamon. Topped with a medley of fresh mixed berries and a sprinkle of crunchy chopped pecans, this dessert is a delightful fusion of smooth, tangy, and nutty flavors that promise to satisfy your sweet cravings while fitting your nutrient goals.
INGREDIENTS
1/2 cup Low-Fat Ricotta
1 scoop Vanilla Whey Protein Powder
1 large Egg White
1/2 cup Mixed Fresh Berries
15 grams Chopped Pecans
Zest of 1/2 Lemon (approx. 0.5 tsp)
1 pinch Cinnamon
PREPARATION
Preheat your oven to 350°F and prepare a small ramekin by lightly spraying it with non-stick spray.
In a bowl, combine the low-fat ricotta, vanilla whey protein powder, and egg white. Mix until the texture is smooth and uniform.
Stir in the lemon zest and a pinch of cinnamon to add a subtle aromatic flavor.
Pour the cheesecake mixture into the ramekin and smooth the top.
Place the ramekin in the oven and bake for approximately 18-20 minutes, or until the edges begin to set and the center is just slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 1 hour to firm up.
Before serving, top with the fresh mixed berries and sprinkle the chopped pecans evenly on top.
Enjoy your creamy, protein-packed cheesecake with a perfect balance of Italian, Southern, and a hint of Mexican-inspired spice.