Creamy Protein Cheesecake with Berry Compote

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

Creamy Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Berry Compote

Baked Greek yogurt and protein cheesecake over a light almond crust, finished with a warm and bubbling mixed berry compote.

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NUTRITION

365kcal
Protein
39g
Fat
13.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

25g Low Fat Cream Cheese

18g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

100g Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of a 4-inch ramekin.

  • 3

    Place the Greek yogurt, low-fat cream cheese, protein powder, and egg white into a blender and process until the mixture is completely smooth and aerated.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick compote.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set.

  • 8

    Top the chilled cheesecake with the berry compote just before serving.

Creamy Protein Cheesecake with Berry Compote

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

Creamy Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Berry Compote

Baked Greek yogurt and protein cheesecake over a light almond crust, finished with a warm and bubbling mixed berry compote.

NUTRITION

365kcal
Protein
39g
Fat
13.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

25g Low Fat Cream Cheese

18g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

100g Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of a 4-inch ramekin.

  • 3

    Place the Greek yogurt, low-fat cream cheese, protein powder, and egg white into a blender and process until the mixture is completely smooth and aerated.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick compote.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set.

  • 8

    Top the chilled cheesecake with the berry compote just before serving.