Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 280g Non-fat Plain Greek Yogurt; 22g Vanilla Whey Protein Isolate; 1 large Egg White; 20g Almond Flour; 0.5 cup Mixed Berries; 1 tsp Vanilla Extract

Greek Yogurt Protein Cheesecake with Mixed Berries

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 Mixed Berries

A creamy, protein-packed cheesecake baked with a hint of vanilla and lemon, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

55.5g

Fat

11.7g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

280g Non-fat Plain Greek Yogurt

22g Vanilla Whey Protein Isolate

1 large Egg White

20g Almond Flour

0.5 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
2
Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.
3
In a mixing bowl, combine the Greek yogurt, vanilla protein powder, egg white, and vanilla extract, whisking until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.
7
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
8
Once chilled, release the cheesecake from the pan and top with the warm or chilled berry compote before serving.