YOUR SOLIN GENERATED RECIPE
Dark Chocolate Protein Cheesecake with Red Fruit Compote
Oven-baked dark chocolate cheesecake made with protein-rich Greek yogurt and cottage cheese, finished with a vibrant and tangy red fruit compote.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt
0.6 cup Nonfat Cottage Cheese
1 large Egg White
10 grams Dark Chocolate (85% Cocoa)
2 tablespoons Rolled Oats
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
Pulse the rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
Press the oat flour firmly into the bottom of the prepared pan to create a thin crust layer.
Blend the nonfat cottage cheese in a high-speed blender until it is completely smooth and free of lumps.
In a medium bowl, whisk together the smooth cottage cheese, Greek yogurt, egg white, and melted dark chocolate until the mixture is uniform.
Pour the chocolate cheesecake batter over the oat crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8 to 10 minutes until thickened into a compote.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least two hours.
Top the chilled cheesecake with the tangy red fruit compote just before serving.