YOUR SOLIN GENERATED RECIPE
Protein Cheesecake with Dark Cherry Compote
A crustless protein cheesecake baked with blended cottage cheese and egg whites, topped with a warm and glossy dark cherry compote.
INGREDIENTS
200g Low-fat Cottage Cheese
100g Egg Whites
10g Vanilla Whey Protein Powder
85g Dark Cherries
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 6-inch springform pan or a large oven-safe ramekin.
In a high-speed blender, combine the cottage cheese, egg whites, vanilla protein powder, and half of the lemon juice.
Blend on high until the mixture is completely smooth and aerated, resembling a thin batter.
Pour the batter into the prepared pan and bake for 35 to 40 minutes until the edges are firm and the center has a slight jiggle.
While the cheesecake is baking, place the dark cherries and the remaining lemon juice in a small saucepan over medium heat.
Simmer the cherries for 8 to 10 minutes, stirring occasionally, until they soften and the juices thicken into a glossy compote.
Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours.
Top the chilled cheesecake with the cherry compote just before serving.