YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Mixed Berries
Baked cheesecake made with blended cottage cheese and Greek yogurt on a nutty almond base, finished with a vibrant burst of macerated mixed berries.
INGREDIENTS
1 cup Nonfat Plain Greek Yogurt
0.7 cup 2% Low-fat Cottage Cheese
0.5 scoop Vanilla Whey Protein Isolate
3 tablespoons Almond Flour
1 teaspoon Honey
1 cup Mixed Berries
1 large Egg White
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan with a touch of coconut oil.
In a small bowl, combine the almond flour and honey, stirring until a crumbly dough forms.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the base.
Place the cottage cheese, Greek yogurt, protein powder, and egg white into a high-speed blender.
Process the mixture on high until it is completely smooth and silky, ensuring no cottage cheese lumps remain.
Pour the cheesecake filling over the almond base and smooth the top with a rubber spatula.
Bake for 35 to 40 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow the texture to fully set.
Top with the fresh or thawed mixed berries just before slicing and serving.