YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Greek Yogurt and Mixed Berries
A velvety protein cheesecake made with Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.
INGREDIENTS
190g Nonfat Greek Yogurt
18g Vanilla Whey Protein Powder
50g Liquid Egg Whites
0.5 cup Mixed Berries
15g Graham Cracker Crumbs
1 tsp Coconut Oil
0.5 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Mix the graham cracker crumbs with melted coconut oil in a small bowl and press the mixture firmly into the base of the pan to create a thin crust.
In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, and vanilla extract until the mixture is completely smooth.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight, uniform jiggle.
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat for 5-8 minutes until they break down into a thick sauce.
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 3 hours to set.
Top the chilled cheesecake with the jammy berry compote just before serving.