YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake baked with Greek yogurt and vanilla bean, layered over a crisp graham cracker crust and finished with a glossy mixed berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
1 scoop Vanilla Whey Protein Powder
2 large Egg Whites
2 sheets Graham Crackers
2 teaspoons Coconut Oil
1 cup Mixed Berries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 6-inch springform pan or a large oven-safe ramekin.
Crush the graham crackers into fine crumbs and stir in the melted coconut oil until the mixture resembles wet sand.
Press the cracker crumbs firmly into the bottom of the prepared pan to form an even crust.
In a mixing bowl, combine the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract, whisking until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
While the cake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they burst and form a thick, glossy sauce.
Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to set for at least 2 hours.
Top the chilled cheesecake with the berry compote just before serving.