Greek Yogurt Protein Cheesecake with Strawberry Compote

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

Greek Yogurt Protein Cheesecake with Strawberry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Strawberry Compote

Oven-baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a luscious, jammy strawberry compote.

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NUTRITION

350kcal
Protein
41.9g
Fat
11.3g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

20g Vanilla Whey Protein

1 Egg White

20g Almond Flour

100g Fresh Strawberries

1 tsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly into the bottom of the pan to create an even crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and remaining monk fruit until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight, characteristic jiggle.

  • 6

    Remove from the oven and let the cake cool to room temperature before refrigerating for at least two hours to firm up.

  • 7

    While the cake chills, place sliced strawberries and lemon juice in a small saucepan over medium heat.

  • 8

    Simmer the berries for 5 to 8 minutes, mashing them slightly with a fork, until they break down into a thick, jammy compote.

  • 9

    Spread the cooled strawberry compote over the chilled cheesecake just before serving.

Greek Yogurt Protein Cheesecake with Strawberry Compote

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

Greek Yogurt Protein Cheesecake with Strawberry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Strawberry Compote

Oven-baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a luscious, jammy strawberry compote.

NUTRITION

350kcal
Protein
41.9g
Fat
11.3g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

20g Vanilla Whey Protein

1 Egg White

20g Almond Flour

100g Fresh Strawberries

1 tsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly into the bottom of the pan to create an even crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and remaining monk fruit until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake filling over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight, characteristic jiggle.

  • 6

    Remove from the oven and let the cake cool to room temperature before refrigerating for at least two hours to firm up.

  • 7

    While the cake chills, place sliced strawberries and lemon juice in a small saucepan over medium heat.

  • 8

    Simmer the berries for 5 to 8 minutes, mashing them slightly with a fork, until they break down into a thick, jammy compote.

  • 9

    Spread the cooled strawberry compote over the chilled cheesecake just before serving.