YOUR SOLIN GENERATED RECIPE
Silky Lemon Protein Cheesecake with Fresh Strawberry Compote
Silky lemon-infused cheesecake baked with a protein-rich yogurt base, finished with a bright strawberry compote and a toasted almond crumble.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
1/2 cup Low-fat Cottage Cheese
1 large Egg White
2 tablespoons Almond Flour
1 cup Fresh Strawberries
2 tablespoons Monk Fruit Sweetener
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
In a high-speed blender, combine the Greek yogurt, cottage cheese, egg white, half of the monk fruit sweetener, lemon juice, and vanilla extract.
Blend until the mixture is completely smooth and silky with no lumps from the cottage cheese.
Pour the mixture into the prepared dish and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the strawberries and the remaining monk fruit sweetener in a small saucepan over medium heat.
Simmer the strawberries for 8-10 minutes, mashing slightly, until they form a thick, tangy compote.
In a separate small pan, lightly toast the almond flour over medium heat for 2 minutes until golden and fragrant.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours.
Top the chilled cheesecake with the strawberry compote and sprinkle with the toasted almond crumble for a satisfying crunch.