YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
A light, baked crustless cheesecake that combines the creaminess of Greek yogurt and low‐fat cream cheese with the bright, fresh taste of mixed berries. This dessert is gently sweetened with a touch of honey and features a silky, protein-packed custard base that bakes to perfection – the ideal satisfying treat that aligns with your nutritional goals.
INGREDIENTS
150g Nonfat Greek Yogurt
2 oz Low-Fat Cream Cheese
3 large Egg Whites
1 tbsp Honey
1 tsp Vanilla Extract
1/2 cup Mixed Fresh Berries
2 tbsp Almond Flour
PREPARATION
Preheat your oven to 325°F (163°C) and lightly grease a small round baking pan or springform pan.
In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and vanilla extract until smooth. Ensure there are no lumps.
Separate the egg whites from the yolks and add three egg whites to the mixture. Whisk thoroughly to incorporate air for a light texture.
Stir in the honey until evenly distributed in the batter.
For a subtle crust that enhances the cheesecake base without overpowering it, fold in the almond flour gently into the mixture. This will provide a light texture without forming a heavy crust; alternatively, you may sprinkle the almond flour at the base of the pan before pouring in the mixture.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center still has a slight wobble—this ensures a creamy texture.
Remove from the oven and allow the cheesecake to cool to room temperature. For best results, refrigerate for at least 2 hours to firm up the texture.
Before serving, top with the fresh mixed berries. Enjoy your protein-packed, creamy dessert!