YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake with Berry Compote
A velvety cheesecake made with blended cottage cheese and vanilla protein, baked over a nutty almond crust and topped with a warm, bubbling berry compote.
INGREDIENTS
1 cup Low-fat Cottage Cheese
0.5 scoop Vanilla Whey Protein Isolate
1 large Egg
1/3 cup Almond Flour
2 tablespoons Oat Flour
1 tablespoon Coconut Oil
1 cup Mixed Berries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or small baking dish.
In a medium bowl, combine the almond flour, oat flour, and melted coconut oil until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
Place the cottage cheese, protein powder, egg, vanilla extract, and monk fruit sweetener into a high-speed blender.
Process the filling on high until the mixture is completely silky and no curds remain.
Pour the cheesecake batter over the crust and bake for 35-40 minutes until the edges are set but the center has a slight jiggle.
While the cake bakes, place the berries in a small saucepan over medium heat and simmer for 10 minutes until thickened.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours.
Top the chilled cheesecake with the berry compote before slicing and serving.