Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 0.5 cup Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract

Greek Yogurt Protein Cheesecake with Mixed Berries

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Creamy Greek yogurt and vanilla protein baked into a delicate cheesecake, topped with a vibrant medley of simmered mixed berries for a burst of jammy sweetness.

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NUTRITION

Protein

41.6g

Fat

9.1g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
In a small bowl, press the almond flour into the bottom of the prepared dish to create a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and the center has a slight, jelly-like jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours to set.
8
Top the chilled cheesecake with the warm or cooled berry compote just before serving.