YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake baked with Greek yogurt and vanilla whey, finished with a vibrant burst of warm, jammy mixed berries.
INGREDIENTS
130g Non-fat Greek Yogurt
15g Vanilla Whey Protein Powder
1 large Egg White
2 tablespoons Almond Flour
0.75 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and almond flour until the batter is completely smooth and lump-free.
Add a drop of vanilla extract or a pinch of monk fruit sweetener if desired for extra sweetness.
Pour the cheesecake mixture into the prepared dish and smooth the surface with a spatula.
Bake for 20 to 25 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they release their juices and become thick and jammy.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
Top the chilled cheesecake with the berry compote before serving.