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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-rich cheesecake made with creamy Greek yogurt and vanilla bean, baked until set and finished with a vibrant, jammy berry compote.

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NUTRITION

346kcal
Protein
40.6g
Fat
8.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 cup Mixed Berries

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste and press it firmly into the bottom of your dish to create a base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth and no lumps remain.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool completely in the refrigerator for at least two hours.

  • 8

    Top the chilled cheesecake with the warm, jammy berries before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-rich cheesecake made with creamy Greek yogurt and vanilla bean, baked until set and finished with a vibrant, jammy berry compote.

NUTRITION

346kcal
Protein
40.6g
Fat
8.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 cup Mixed Berries

0.5 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste and press it firmly into the bottom of your dish to create a base.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth and no lumps remain.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool completely in the refrigerator for at least two hours.

  • 8

    Top the chilled cheesecake with the warm, jammy berries before serving.