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 Non-fat Greek Yogurt; 22g Vanilla Whey Protein Powder; 1 large Egg White; 15g Almond Flour; 100g Mixed Berries; 1 tsp 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 baked protein cheesecake made with creamy Greek yogurt and vanilla whey, topped with a vibrant medley of bursting mixed berries.

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NUTRITION

Protein

45.2g

Fat

9.2g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

22g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

100g Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, and vanilla extract until the batter is completely smooth and no lumps remain.
3
Gently fold in the almond flour to help provide structure and a slight nutty depth to the cheesecake base.
4
Pour the mixture into the prepared ramekin, smoothing the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains just a bit jiggly.
6
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
While the cheesecake chills, warm the mixed berries in a small saucepan over low heat until they begin to release their juices.
8
Top the chilled cheesecake with the warm berries and serve immediately for a perfect temperature contrast.