YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety Greek yogurt cheesecake baked over a buttery graham cracker crust and finished with a vibrant, juicy mixed berry compote.
INGREDIENTS
0.66 cup Nonfat Greek Yogurt
1 tablespoon Vanilla Whey Protein Powder
1 large Egg White
0.25 cup Graham Cracker Crumbs
2 teaspoons Unsalted Butter, melted
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
In a small bowl, combine the graham cracker crumbs with the melted butter and press the mixture firmly into the bottom of the ramekin to form an even crust.
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and no lumps remain.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, gentle jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Refrigerate for at least two hours to allow the texture to set and become velvety.
Top with fresh or thawed mixed berries just before serving for a bright, tart finish.