YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Mixed Berries
A velvet-smooth cheesecake made with Greek yogurt and cottage cheese, baked over a nutty almond crust and finished with a warm, jammy berry topping.
INGREDIENTS
170g Nonfat Greek Yogurt
113g 1% Cottage Cheese
17g Vanilla Whey Protein Powder
1 Large Egg
25g Almond Flour
1 tsp Coconut Oil, melted
100g Mixed Berries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a small oven-safe ramekin.
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
Place the Greek yogurt, cottage cheese, protein powder, egg, and vanilla extract into a high-speed blender.
Blend the mixture until it is completely smooth and no lumps from the cottage cheese remain.
Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to release any air bubbles.
Bake for 35 to 40 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 3 hours to set.
While the cheesecake chills, add the mixed berries to a small saucepan over medium heat, stirring occasionally until they soften into a jammy sauce.
Top the chilled cheesecake with the berry compote just before serving.