YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Mixed Berries
A velvety cheesecake baked with blended cottage cheese and Greek yogurt, topped with a vibrant mixed berry compote for a luscious finish.
INGREDIENTS
0.6 cup Non-fat Greek Yogurt
0.4 cup Low-fat Cottage Cheese
2 large Egg Whites
0.4 scoop Vanilla Whey Protein Isolate
0.7 cup Frozen Mixed Berries
2 tablespoons Almond Flour
PREPARATION
Preheat your oven to 325°F (165°C) and line a small springform pan or ramekin with parchment paper.
Place the cottage cheese in a high-speed blender and process until it is completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg whites, protein powder, and almond flour until the batter is uniform.
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are firm and set but the center still has a slight jiggle.
While the cake bakes, place the mixed berries in a small saucepan over medium-low heat and simmer until they break down into a thick, glossy compote.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours.
Top the chilled cheesecake with the warm or cooled berry compote before serving.