YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Isolate
1 large Egg White
2 tablespoons Almond Flour
0.75 cup Mixed Berries
1 tablespoon Monk Fruit Sweetener
1 teaspoon Vanilla Extract
0.5 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F (160°C).
Combine the almond flour with a tiny splash of water or a pinch of monk fruit and press it firmly into the bottom of a 4-inch ramekin or small springform pan.
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the almond base and smooth the surface with a spatula.
Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight wobble.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and become jammy.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to set fully.
Serve the chilled cheesecake topped with the warm or cooled berry compote.