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 cup Nonfat Plain Greek Yogurt; 1 large Egg White; 10 grams Vanilla Whey Protein Isolate; 150 grams Mixed Berries; 2 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener

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 Greek yogurt and vanilla bean cheesecake baked to perfection and finished with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

41.1g

Fat

7.9g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein Isolate

150 grams Mixed Berries

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Dust the bottom of the pan evenly with the almond flour to create a thin, floury base.
3
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and monk fruit sweetener until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture into the prepared pan over the almond flour layer.
5
Bake for 25 to 30 minutes, or until the edges are firm and the center has just a slight 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 sauce.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
Top the chilled cheesecake with the berry compote before serving.