YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Cheesecake with Fresh Berries
A velvety cocoa-infused cheesecake made with whipped cottage cheese and protein, baked until set and topped with juicy fresh raspberries.
INGREDIENTS
200g Low-Fat Cottage Cheese
15g Chocolate Whey Protein Powder
1 large Egg White
5g Unsweetened Cocoa Powder
0.5 oz Chopped Walnuts
100g Fresh Raspberries
1 tbsp Monk Fruit Sweetener (optional)
PREPARATION
Preheat your oven to 325°F (160°C).
Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy.
Transfer the cottage cheese to a mixing bowl and whisk in the chocolate protein powder, cocoa powder, egg white, and monk fruit sweetener until well combined.
Gently fold in the chopped walnuts to add a bit of texture.
Pour the mixture into a lightly greased small oven-safe ramekin or mini springform pan.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.
Top with fresh raspberries just before serving.