Name: Greek Yogurt Protein Cheesecake with Berry Compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 15g Vanilla Whey Protein; 66g Egg Whites; 1 oz Neufchatel Cheese; 15g Graham Cracker crumbs; 1/2 cup Mixed Berries; 1 tsp Vanilla Extract

Greek Yogurt Protein Cheesecake with Berry Compote

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

A protein-packed cheesecake made with Greek yogurt and vanilla whey, baked until set and finished with a warm, jammy berry compote.

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NUTRITION

Protein

40.5g

Fat

8.5g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

15g Vanilla Whey Protein

66g Egg Whites

1 oz Neufchatel Cheese

15g Graham Cracker crumbs

1/2 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
Crush the graham crackers into fine crumbs and press them firmly into the bottom of the prepared dish to form a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, Neufchatel cheese, protein powder, egg whites, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake batter over the graham cracker base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
6
While the cheesecake bakes, combine the mixed berries in a small saucepan over medium heat with a teaspoon of water.
7
Simmer the berries for 8 to 10 minutes, stirring occasionally, until the fruit breaks down into a thick, jammy compote.
8
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least two hours.
9
Serve the chilled cheesecake topped with the berry compote.