YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Enjoy a velvety, high-protein cheesecake that's refreshingly tart and creamy. This dessert offers a light almond flour crust topped with a luscious filling crafted from nonfat Greek yogurt, low‐fat cream cheese, whey protein, and egg whites, accented with a hint of vanilla and lemon zest. Finished with a vibrant medley of mixed berries, it’s a delightful treat that satisfies your sweet cravings while fueling your body.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
3 oz Low-Fat Cream Cheese (85g)
1 scoop Whey Protein Powder (30g)
1/2 cup Egg Whites (112g)
2 tbsp Almond Flour (14g)
1/2 cup Mixed Berries (70g)
1 tsp Vanilla Extract
1 tsp Lemon Zest
1 tsp Stevia (optional)
PREPARATION
Preheat your oven to 350°F and line a small springform pan with parchment paper or non-stick spray.
In a small bowl, combine the almond flour with a tiny pinch of sweetener if desired. Press this mixture evenly into the base of the pan to form a light crust. Bake the crust for about 5-7 minutes until it is just set. Remove from the oven and let cool slightly.
While the crust cools, in a large bowl mix together the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, egg whites, vanilla extract, lemon zest, and stevia. Whisk until the mixture is smooth and fully combined, ensuring there are no lumps.
Pour the cheesecake filling over the pre-baked crust, smoothing out the top with a spatula. Tap the pan on the countertop gently to release any air bubbles.
Bake the cheesecake for 18-22 minutes, or until the edges begin to set and the center is just slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours to help firm up the filling.
Before serving, top with mixed berries for a burst of color and natural sweetness. Slice and enjoy your high-protein dessert!