Name: Silky Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt; 0.5 cup Low-fat Cottage Cheese; 0.5 scoop Vanilla Whey Protein; 1 large Egg; 2 tbsp Almond Flour; 1 cup Mixed Berries; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

Silky Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Mixed Berries

A crustless cheesecake baked with Greek yogurt and blended cottage cheese, topped with a warm mixed berry compote and a hint of fragrant vanilla.

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NUTRITION

Protein

53.3g

Fat

15.8g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

0.5 cup Low-fat Cottage Cheese

0.5 scoop Vanilla Whey Protein

1 large Egg

2 tbsp Almond Flour

1 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a small springform pan with parchment paper.
2
Place the cottage cheese in a blender and process until it is completely smooth and creamy.
3
In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, egg, vanilla extract, and monk fruit sweetener.
4
Gently fold in the vanilla whey protein and almond flour until the batter is uniform and free of large lumps.
5
Pour the mixture into the prepared pan and bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool completely at room temperature before refrigerating for at least 3 hours to set.
7
In a small saucepan, simmer the mixed berries over medium heat until they break down into a thick, glossy sauce.
8
Slice the chilled cheesecake and serve with the warm berry compote spooned generously over the top.