Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Nonfat Greek Yogurt; 20 grams Vanilla Whey Protein Isolate; 1/4 cup Egg Whites; 1 cup Mixed Berries; 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

A velvety crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

61g

Fat

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

1/4 cup Egg Whites

1 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a 6-inch springform pan or a large ramekin with parchment paper.
2
In a mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and no lumps remain.
3
Stir in the vanilla extract and, if desired, a few drops of liquid monk fruit for extra sweetness.
4
Pour the batter into the prepared pan and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
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 sauce.
7
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
8
Refrigerate the cheesecake for at least 2 hours to allow the texture to firm up.
9
Top the chilled cheesecake with the berry compote before slicing and serving.