YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Mixed Berries
A protein-packed cheesecake made with whipped cottage cheese and vanilla, baked until set and topped with a vibrant, jammy berry compote.
INGREDIENTS
200 grams Low-Fat Cottage Cheese (2%)
60 grams Liquid Egg Whites
10 grams Vanilla Whey Protein Isolate
120 grams Mixed Berries
10 grams Almond Flour
1 tablespoon Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a high-speed blender, combine the cottage cheese, egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and aerated.
Dust the bottom of the prepared pan evenly with the almond flour to create a very thin base layer.
Gently pour the blended cottage cheese mixture over the almond flour layer.
Bake for 30 to 35 minutes or until the edges are set and the center has just a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
Top the chilled cheesecake with the berry compote before serving.