YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Mixed Berries
A smooth, protein-packed cheesecake made with whipped cottage cheese and vanilla, baked until set and topped with a vibrant, jammy berry compote.
INGREDIENTS
200g Low-fat Cottage Cheese (2%)
8g Vanilla Whey Protein Powder
1 large Egg White
80g Mixed Berries
10g Almond Flour
5g Pure Maple Syrup
0.5 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.
Place the cottage cheese, protein powder, egg white, almond flour, maple syrup, and vanilla extract into a high-speed blender.
Blend on high until the mixture is completely smooth and creamy with no visible cottage cheese curds.
Pour the batter into the prepared dish and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
While the cheesecake bakes, add the mixed berries to a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a jammy consistency.
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Top the chilled cheesecake with the warm or cooled berry compote before serving.