YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A chilled protein cheesecake made with thick Greek yogurt and vanilla whey, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
2 scoops Vanilla Whey Protein Isolate
0.5 cup Liquid Egg Whites
0.5 cup Mixed Berries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line a small 6-inch springform pan or oven-safe glass dish with parchment paper.
In a large mixing bowl, combine the Greek yogurt, vanilla protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener.
Whisk the mixture vigorously until completely smooth and no protein powder clumps remain.
Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes or until the edges are firm but the center still 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 set for at least 3 hours.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat.
Simmer the berries for 5 to 7 minutes, mashing them slightly with a fork, until they form a thick and jammy consistency.
Once the cheesecake is fully set and chilled, spread the berry compote over the top and slice into portions.