YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
A luscious, protein-rich Greek yogurt cheesecake that surprises with its creamy texture and delicate tang, topped with a vibrant berry compote for a burst of natural sweetness. Perfect as a satisfying meal at any time of day, this dish combines the richness of low-fat cream cheese and the smoothness of Greek yogurt with a light graham cracker crust and a fresh, fruity finish.
INGREDIENTS
200 grams Nonfat Greek Yogurt
50 grams Low-Fat Cream Cheese
2 Egg Whites
1 teaspoon Honey
20 grams Graham Cracker Crumbs
50 grams Mixed Berries
PREPARATION
Preheat your oven to 350°F. Line a small, oven-safe dish with parchment paper or lightly grease it.
In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Whisk until the mixture is smooth and well incorporated.
Stir in the honey, ensuring it's evenly distributed throughout the creamy mixture.
Press the graham cracker crumbs evenly onto the bottom of your prepared dish to form a thin, even crust. If desired, you can lightly toast the crust for 3-4 minutes in the oven for extra flavor.
Pour the yogurt mixture over the graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
While the cheesecake cools, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat to release their juices (about 3-4 minutes). Do not overcook – the berries should still hold some texture.
Allow the cheesecake to cool to room temperature, then top with the warm berry compote just before serving.
Enjoy your protein-packed cheesecake as a delightful breakfast, lunch, or dinner treat!