YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Fresh Berries
Oven-baked with a creamy cottage cheese and yogurt filling over a nutty almond crust, this protein cheesecake is finished with a crown of juicy fresh berries.
INGREDIENTS
105g Low-fat Cottage Cheese
40g Non-fat Greek Yogurt
10g Vanilla Whey Protein
1 large Egg White
28g Almond Flour
80g Mixed Berries
1 tsp Vanilla Extract
PREPARATION
Preheat oven to 325°F (165°C).
In a small bowl, mix almond flour with one teaspoon of water and a pinch of stevia until a crumbly dough forms.
Press the almond mixture into the bottom of a 4-inch springform pan or a large ramekin lined with parchment paper.
Place cottage cheese, Greek yogurt, protein powder, egg white, and vanilla extract into a blender.
Process until the mixture is completely smooth and aerated.
Pour the cheesecake batter over the almond crust.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours.
Top with fresh mixed berries before serving.