YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety protein cheesecake made with Greek yogurt and vanilla, baked on a buttery graham cracker crust and topped with juicy mixed berries.
INGREDIENTS
1.25 scoops Whey-Casein Protein Powder
1 cup Nonfat Greek Yogurt
3 tablespoons Liquid Egg Whites
1/4 cup Nonfat Cottage Cheese
1/4 cup Graham Cracker Crumbs
1.5 tablespoons Grass-fed Butter
3/4 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (165°C).
In a small bowl, combine the graham cracker crumbs with the melted grass-fed butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 6-inch springform pan to create an even crust.
Place the Greek yogurt, cottage cheese, protein powder, and egg whites into a blender and process until the batter is completely smooth and aerated.
Pour the cheesecake batter over the prepared crust and tap the pan on the counter to release any air bubbles.
Bake for 35 to 40 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let the cheesecake cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 4 hours.
Top the chilled cheesecake with fresh mixed berries just before serving.