YOUR SOLIN GENERATED RECIPE
Protein Yoghurt Cheesecake with Whey and Mixed Berries
A velvety protein cheesecake made with Greek yogurt and blended cottage cheese, baked until set and topped with a vibrant, jammy berry compote.
INGREDIENTS
150g Non-fat Greek Yogurt
80g Low-fat Cottage Cheese
20g Vanilla Whey Protein Isolate
1 large Egg White
50g Mixed Berries
5g Chia Seeds
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
Place the Greek yogurt, cottage cheese, whey protein powder, and egg white into a blender and process until the mixture is completely smooth and creamy.
Pour the cheesecake batter into the prepared pan and drop half of the mixed berries into the mixture.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
While the cheesecake bakes, place the remaining berries and the chia seeds in a small saucepan over medium heat, stirring until they break down into a thick sauce.
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator for at least 2 hours to set.
Top the chilled cheesecake with the jammy berry compote before serving.