YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Chia Seed Cheesecake
A velvety baked cheesecake made with Greek yogurt and egg whites, topped with a vibrant blueberry chia jam for a burst of jammy sweetness.
INGREDIENTS
1.25 cups Non-fat Greek Yogurt
1 large Egg White
0.75 cup Fresh Blueberries
2 teaspoons Chia Seeds
1 teaspoon Vanilla Extract
1 teaspoon Liquid Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or springform pan.
In a mixing bowl, whisk together the Greek yogurt, egg white, vanilla extract, and liquid monk fruit sweetener until the mixture is completely smooth.
Pour the yogurt mixture into the prepared ramekin and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the blueberries in a small saucepan over medium heat with a splash of water.
Simmer the berries for 5-7 minutes, mashing them slightly with a fork until they release their juices.
Remove the berries from the heat and stir in the chia seeds, letting the mixture sit for 10 minutes to thicken into a jam.
Once the cheesecake is done, remove it from the oven and let it cool to room temperature before spreading the blueberry chia jam on top.
Refrigerate for at least 2 hours to allow the cheesecake to firm up completely before serving.