Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 2 large Egg Whites; 0.5 cup Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Velvety Greek yogurt cheesecake baked with a hint of vanilla and topped with a warm, jammy mixed berry reduction for a burst of bright flavor.

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NUTRITION

Protein

52.7g

Fat

12.4g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch ramekin or springform pan.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture looks like wet sand, then press it firmly into the bottom of your prepared pan.
3
Whisk the Greek yogurt, vanilla protein powder, and egg whites in a medium bowl until the batter is completely smooth and no lumps remain.
4
Pour the yogurt batter over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are firm and slightly golden, but the center still has a very slight jiggle.
6
Place the mixed berries in a small saucepan over medium heat while the cheesecake bakes, simmering for 5-8 minutes until they break down into a thick, jammy sauce.
7
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
8
Spoon the berry reduction over the chilled cheesecake before slicing and serving.