Name: Creamy Cottage Cheese Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-fat Cottage Cheese (2%); 1 large Egg White; 14 grams Vanilla Whey Protein Isolate; 100 grams Mixed Berries; 1 tablespoon Almond Flour; 1 teaspoon Cornstarch; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake with Berry Compote

A crustless cheesecake made with blended cottage cheese and vanilla protein, baked until set and topped with a warm, jammy berry compote.

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NUTRITION

Protein

42.2g

Fat

9.1g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Cottage Cheese (2%)

1 large Egg White

14 grams Vanilla Whey Protein Isolate

100 grams Mixed Berries

1 tablespoon Almond Flour

1 teaspoon Cornstarch

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C) and lightly grease a 4-inch springform pan or large ramekin.
2
Place the cottage cheese, egg white, vanilla protein powder, almond flour, half of the monk fruit sweetener, and vanilla extract into a blender.
3
Process the mixture until completely smooth and creamy.
4
Pour the batter into the prepared dish and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
5
While the cheesecake bakes, combine the mixed berries, remaining monk fruit, and cornstarch in a small saucepan over medium heat.
6
Simmer the berries for 5-7 minutes, mashing slightly, until the sauce thickens into a jammy compote.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to firm up.
8
Top the chilled cheesecake with the berry compote before serving.