YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Mixed Berries
A velvety protein cheesecake made with blended cottage cheese and vanilla, baked to perfection and topped with a vibrant, jammy berry compote.
INGREDIENTS
3/4 cup Low-fat Cottage Cheese
1 large Egg White
1/4 scoop Vanilla Whey Protein Powder
2 tablespoons Almond Flour
3/4 cup Mixed Berries
1 teaspoon Vanilla Extract
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.
Add the egg white, protein powder, vanilla extract, and a pinch of monk fruit sweetener if desired, then pulse until well combined.
Press the almond flour into the bottom of a small, lightly greased ramekin to form a thin crust.
Pour the cheesecake mixture over the almond flour base.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a jammy consistency.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours.
Top with the berry compote before serving.