YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A chilled protein cheesecake made with creamy Greek yogurt and vanilla bean, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
0.25 cup Liquid Egg Whites
2 tablespoons Almond Flour
0.75 cup Mixed Berries
1 teaspoon Vanilla Extract
1 packet Stevia Sweetener
PREPARATION
Preheat your oven to 325°F (160°C) and line a small springform pan or ramekin with parchment paper.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, almond flour, and vanilla extract until the batter is completely smooth.
Stir in the stevia sweetener and adjust to your preferred sweetness level.
Pour the cheesecake mixture into the prepared pan, smoothing the top with a spatula.
Bake for 25-30 minutes or until the edges are firm and slightly golden, but the center still retains a slight jiggle.
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 8-10 minutes until they break down into a jammy compote.
Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
Transfer the cooled cheesecake to the refrigerator for at least 2 hours to set completely.
Top the chilled cheesecake with the berry compote just before serving.