Name: Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Nonfat Greek Yogurt; 12 grams Vanilla Whey Protein; 1 large Egg White; 1.5 tablespoons Almond Flour; 100 grams Mixed Berries; 1 teaspoon Vanilla Extract

Silky 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

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, finished with a warm mixed berry compote for a burst of juicy sweetness.

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NUTRITION

Protein

37.3g

Fat

7.7g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

12 grams Vanilla Whey Protein

1 large Egg White

1.5 tablespoons Almond Flour

100 grams Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.
2
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth.
3
Gently fold in the almond flour to provide structure and a hint of nuttiness to the base.
4
Pour the mixture into the prepared pan and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set fully.
7
While the cheesecake sets, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, juicy compote.
8
Top the chilled cheesecake with the warm berry sauce just before serving.