Silky Protein Cheesecake with Berry Compote

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

Silky Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Berry Compote

Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, finished with a bright and jammy berry compote.

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NUTRITION

382kcal
Protein
32.9g
Fat
15.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

10g Vanilla Whey Protein

18g Almond Flour

1 large Egg White

10g Honey

5g Coconut Oil

100g Mixed Berries

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or mini springform pan with a touch of coconut oil.

  • 2

    Combine the almond flour, melted coconut oil, and a small drizzle of the honey in a bowl until it reaches a sandy consistency.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.

  • 4

    In a separate bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, egg white, and lemon zest until the batter is completely smooth and silky.

  • 5

    Pour the cheesecake filling over the crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat with the remaining honey and a splash of lemon juice until thickened.

  • 7

    Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set fully.

  • 8

    Serve the chilled cheesecake topped with the warm or cooled jammy berry compote.

Silky Protein Cheesecake with Berry Compote

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

Silky Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Berry Compote

Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, finished with a bright and jammy berry compote.

NUTRITION

382kcal
Protein
32.9g
Fat
15.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

10g Vanilla Whey Protein

18g Almond Flour

1 large Egg White

10g Honey

5g Coconut Oil

100g Mixed Berries

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or mini springform pan with a touch of coconut oil.

  • 2

    Combine the almond flour, melted coconut oil, and a small drizzle of the honey in a bowl until it reaches a sandy consistency.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.

  • 4

    In a separate bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, egg white, and lemon zest until the batter is completely smooth and silky.

  • 5

    Pour the cheesecake filling over the crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat with the remaining honey and a splash of lemon juice until thickened.

  • 7

    Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set fully.

  • 8

    Serve the chilled cheesecake topped with the warm or cooled jammy berry compote.