YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Protein Cheesecake with Berry Compote
A velvety vanilla bean cheesecake made with protein-rich Greek yogurt and cottage cheese, topped with a vibrant, simmering berry compote.
INGREDIENTS
20g Vanilla Whey Protein
80g Non-fat Greek Yogurt
60g Low-fat Cottage Cheese
14g Almond Flour
5g Coconut Oil
75g Mixed Berries
3g Gelatin Powder
5g Lemon Juice
2g Stevia
PREPARATION
Combine the almond flour and melted coconut oil in a small bowl and press firmly into the bottom of a ramekin to form the crust.
Place the cottage cheese in a blender and process until completely smooth and creamy.
In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, vanilla protein powder, and stevia until well combined.
Dissolve the gelatin powder in one tablespoon of boiling water, then quickly stir it into the cheesecake mixture to ensure even distribution.
Pour the cheesecake filling over the almond crust and refrigerate for at least 2 hours or until set.
While the cheesecake sets, place the mixed berries and lemon juice in a small saucepan over medium heat.
Simmer the berries for 5-8 minutes, mashing slightly, until the mixture thickens into a compote, then let it cool.
Top the chilled cheesecake with the berry compote before serving.