YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Whisked Greek yogurt and cottage cheese baked into a velvety protein cheesecake, topped with a warm and jammy mixed berry compote.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.5 cup Low-fat Cottage Cheese
1 scoop Vanilla Whey Protein
0.25 cup Liquid Egg Whites
1 cup Mixed Berries
3 tbsp Almond Flour
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a 6-inch springform pan with parchment paper.
Place the cottage cheese in a blender or food processor and blend until the texture is completely smooth and creamy.
In a medium mixing bowl, whisk together the smooth cottage cheese, Greek yogurt, vanilla protein powder, egg whites, almond flour, and vanilla extract until the batter is uniform.
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
Bake for 35 to 40 minutes until the edges are set and firm but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 3 hours to set completely.
While the cheesecake chills, add the mixed berries to a small saucepan over medium heat.
Simmer the berries for about 5 minutes, stirring occasionally, until they break down into a thick and jammy compote.
Slice the chilled cheesecake into portions and serve each piece topped with a generous spoonful of the berry compote.