YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Cheesecake with Mixed Berry Compote
A light and creamy cheesecake that combines the rich tang of Greek yogurt and low‐fat cream cheese with a delicate hint of egg, perfectly baked to create a smooth texture. Topped with a vibrant mixed berry compote, this dessert is a delightful treat that balances creamy indulgence with fruity brightness.
INGREDIENTS
1 large Whole Egg (50g)
1 large Egg White (33g)
200 grams Nonfat Greek Yogurt
2 ounces Low-Fat Cream Cheese (56g)
50 grams Mixed Berries
5 grams Maple Syrup
PREPARATION
Preheat your oven to 300°F.
In a mixing bowl, whisk together the whole egg and egg white until well combined.
Add the nonfat Greek yogurt and low-fat cream cheese to the bowl. Beat the mixture until smooth and creamy, ensuring there are no lumps.
Pour the creamy mixture into a small, oven-safe ramekin or baking dish, smoothing the top.
Place the ramekin in a baking dish and add a small amount of hot water to the outer dish to create a water bath.
Bake in the preheated oven for about 25 minutes, or until the edges appear set and the center is just slightly jiggly.
While the cheesecake is baking, prepare the mixed berry compote by combining the mixed berries and maple syrup in a small saucepan over medium heat. Stir gently until the berries begin to break down and the compote slightly thickens, about 5 minutes. Remove from heat and let cool.
Once the cheesecake is baked, remove it from the water bath and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours.
Before serving, top the chilled cheesecake with the cooled mixed berry compote. Enjoy!