YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Protein Cheesecake with Berry Compote
A velvety vanilla cheesecake baked with protein-rich Greek yogurt and cottage cheese, finished with a warm, bubbling berry compote.
INGREDIENTS
175g Fat-Free Greek Yogurt
100g Low-Fat Cottage Cheese
12g Vanilla Whey Protein Powder
1 Large Egg White
1 sheet Graham Cracker
1 tsp Coconut Oil
75g Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
Crush the graham cracker into fine crumbs and mix with melted coconut oil, then press the mixture firmly into the bottom of the pan to form a crust.
Place the cottage cheese in a high-speed blender and process until completely smooth and creamy.
In a medium bowl, whisk the blended cottage cheese, Greek yogurt, protein powder, and egg white until the batter is uniform.
Pour the cheesecake batter over the prepared crust and bake for 25-30 minutes, or until the edges are set but the center remains slightly jiggly.
While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick syrup.
Remove the cheesecake from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to fully set.
Serve chilled with the warm berry compote spooned over the top.