YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Mixed Berries
A protein-packed cheesecake baked with blended cottage cheese and Greek yogurt, topped with a tart mixed berry compote.
INGREDIENTS
0.75 cup Low-Fat Cottage Cheese
0.75 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
0.5 cup Mixed Berries
1 tablespoon Almond Flour
1 teaspoon Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan with coconut oil spray.
Place the cottage cheese in a high-speed blender and process until completely smooth and silky with no visible curds.
Add the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract to the blender and pulse until just combined.
Dust the bottom of the prepared pan with the almond flour to create a very light base.
Pour the cheesecake batter over the almond flour and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set.
While the cake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, tart compote.
Top the chilled cheesecake with the berry compote just before serving.