YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Mixed Berries
A crustless cheesecake baked with whipped cottage cheese and vanilla protein, topped with a warm and jammy mixed berry compote.
INGREDIENTS
1.25 cups Low-Fat Cottage Cheese (2%)
0.75 scoop Vanilla Whey Protein Powder
3 tablespoons Liquid Egg Whites
0.75 cup Mixed Berries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan or a large oven-safe ramekin.
Place the cottage cheese, protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener into a high-speed blender.
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat.
Simmer the berries for 5 to 7 minutes, stirring occasionally, until they break down into a thick, jammy sauce.
Once the cheesecake is fully set, top with the berry compote and serve chilled.