YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Baked with creamy Greek yogurt and vanilla protein, this crustless cheesecake is finished with a juicy burst of fresh berries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
3 tablespoons Liquid Egg Whites
1.5 tablespoons Vanilla Whey Protein Powder
1 ounce Neufchatel Cheese
3/4 cup Mixed Berries
1 tablespoon Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
In a mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, and monk fruit sweetener until the mixture is completely smooth and free of lumps.
Add the liquid egg whites, vanilla protein powder, and vanilla extract to the bowl, stirring gently until just combined to avoid incorporating too much air.
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight, custard-like jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the protein and yogurt to set firmly.
Top with fresh mixed berries just before serving for a bright, tart finish.