YOUR SOLIN GENERATED RECIPE
Vanilla Protein Cheesecake with Fresh Berries
A silky vanilla bean cheesecake made with whipped egg whites and protein isolate, chilled and finished with a bright burst of fresh summer berries.
INGREDIENTS
180g Liquid Egg Whites
25g Vanilla Whey Protein Isolate
15g Fat-free Cream Cheese
0.5 tsp Vanilla Extract
6g Fresh Strawberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin with a touch of coconut oil spray.
In a medium mixing bowl, whisk the fat-free cream cheese until smooth and creamy.
Gradually pour the liquid egg whites into the cream cheese, whisking continuously until the mixture is frothy and well combined.
Gently fold in the vanilla protein isolate and vanilla extract using a spatula, ensuring there are no large clumps of powder remaining.
Pour the batter into the prepared ramekin and bake for 18 to 22 minutes, or until the edges are firm and the center has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator for at least 2 hours to set completely.
Once chilled, top with thinly sliced fresh strawberries and serve cold.