YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Mixed Berries
Enjoy a refreshing, silky cheesecake that delivers a creamy, protein-packed experience complemented by a crunchy almond crust and a vibrant mixed berry topping. This dessert hits the spot with balanced flavors and a perfect finish—an indulgence that supports your fitness goals without compromising on taste.
INGREDIENTS
30g Almond Flour
10g Almond Butter
200g Nonfat Greek Yogurt
100g Low-Fat Cottage Cheese
1 Egg White (30g)
0.4 scoop Whey Protein Isolate (approx. 12g)
100g Mixed Berries
7g Honey
PREPARATION
Preheat your oven to 350°F (175°C). Prepare a small springform pan by lining the bottom with parchment paper.
For the crust, combine almond flour and almond butter in a small bowl. Mix until well bound, then press the mixture evenly into the base of the pan. Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
While the crust cools, blend the nonfat Greek yogurt, low-fat cottage cheese, egg white, and whey protein isolate in a food processor or blender until completely smooth and silky.
Pour the smooth filling onto the cooled crust and gently smooth out the top with a spatula.
Place the cheesecake back into the oven and bake for 18-20 minutes, or until the edges are set but the center still has a slight jiggle.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 3 hours to allow it to fully set.
Before serving, top the cheesecake with mixed berries and drizzle with honey.
Slice and serve chilled, enjoying a dessert that beautifully balances creamy texture with a burst of fresh berry flavor.