Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 Large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 3/4 cup Mixed Berries; 1 tbsp Maple Syrup

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 protein-packed cheesecake baked with creamy Greek yogurt and vanilla, finished with a warm and jammy mixed berry topping.

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NUTRITION

Protein

44.2g

Fat

14.4g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

3/4 cup Mixed Berries

1 tbsp Maple Syrup

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
2
In a small bowl, stir together the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.
3
In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg white, and maple syrup until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond crust and tap the pan on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes until the edges are firm and the center has a slight, custard-like jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick sauce.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
8
Top the chilled cheesecake with the berry compote before serving.