Creamy Cottage Cheese Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

A velvety baked cheesecake made with whipped cottage cheese and vanilla, finished with a warm and jammy berry compote.

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NUTRITION

371kcal
Protein
49.5g
Fat
6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

0.5 cup Egg Whites

15 grams Vanilla Protein Powder

0.5 cup Mixed Berries

1 teaspoon Maple Syrup

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a 6-inch springform pan with parchment paper.

  • 2

    Place the cottage cheese, egg whites, protein powder, vanilla extract, and lemon zest into a high-speed blender.

  • 3

    Process the mixture until it is silky smooth with no lumps remaining.

  • 4

    Pour the batter into the prepared pan and bake for 30 to 35 minutes until the edges are set.

  • 5

    While the cake bakes, combine the mixed berries and maple syrup in a small saucepan over medium heat.

  • 6

    Simmer the berries for 8 to 10 minutes, mashing slightly, until the sauce becomes thick and jammy.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to set.

  • 8

    Slice the chilled cheesecake and serve with a generous spoonful of the berry compote.

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

A velvety baked cheesecake made with whipped cottage cheese and vanilla, finished with a warm and jammy berry compote.

NUTRITION

371kcal
Protein
49.5g
Fat
6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

0.5 cup Egg Whites

15 grams Vanilla Protein Powder

0.5 cup Mixed Berries

1 teaspoon Maple Syrup

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F and line a 6-inch springform pan with parchment paper.

  • 2

    Place the cottage cheese, egg whites, protein powder, vanilla extract, and lemon zest into a high-speed blender.

  • 3

    Process the mixture until it is silky smooth with no lumps remaining.

  • 4

    Pour the batter into the prepared pan and bake for 30 to 35 minutes until the edges are set.

  • 5

    While the cake bakes, combine the mixed berries and maple syrup in a small saucepan over medium heat.

  • 6

    Simmer the berries for 8 to 10 minutes, mashing slightly, until the sauce becomes thick and jammy.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to set.

  • 8

    Slice the chilled cheesecake and serve with a generous spoonful of the berry compote.