YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with Greek yogurt and vanilla bean, topped with a warm blueberry compote for a silky finish.
INGREDIENTS
200 grams Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Powder
46 grams Egg Whites
15 grams Almond Flour
80 grams Fresh Blueberries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
Press the almond flour into the bottom of the prepared pan to form a thin, even base layer.
Pour the yogurt mixture over the almond flour base 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, controlled jiggle.
Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
While the cheesecake chills, simmer the blueberries in a small saucepan over medium heat with a splash of water until they burst and form a naturally thick sauce.
Spoon the warm blueberry compote over the chilled cheesecake just before serving.