YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Mixed Berries
Baked cheesecake made with blended cottage cheese and Greek yogurt on a toasted almond crust, finished with a vibrant and jammy mixed berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 cup Fat-free Cottage Cheese
1 scoop Vanilla Whey Protein Isolate
0.25 cup Egg Whites
0.5 cup Almond Flour
1 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small springform pan.
Mix the almond flour with a tablespoon of water or stevia and press it firmly into the bottom of the pan to form a base.
In a high-speed blender, combine the Greek yogurt, cottage cheese, protein powder, and egg whites until the mixture is completely smooth and silky.
Pour the protein batter over the almond base and smooth the top with a spatula.
Bake for 35-40 minutes until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours to firm up.
Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy topping.
Spread the berry compote over the chilled cheesecake before serving.