Name: Creamy Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Almond Flour; 1 tsp Coconut Oil, melted; 1 cup Nonfat Greek Yogurt; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Pure Maple Syrup; 1 cup Mixed Berries

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

A chilled almond-crust cheesecake made with Greek yogurt and vanilla protein, topped with a warm, jammy berry compote.

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NUTRITION

Protein

43.1g

Fat

20.1g

Carbs

58.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 tsp Coconut Oil, melted

1 cup Nonfat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Pure Maple Syrup

1 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour and melted coconut oil with a pinch of sea salt, then press the mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.
3
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and 1 tablespoon of the maple syrup until the batter is completely smooth.
4
Pour the cheesecake filling over the crust and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
5
While the cheesecake bakes, place the mixed berries and the remaining 1 tablespoon of maple syrup in a small saucepan over medium heat.
6
Simmer the berries for 8 to 10 minutes, stirring occasionally, until they break down into a thick, jammy compote.
7
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top the chilled cheesecake with the berry compote before serving.