YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Whipped Greek yogurt and vanilla protein baked into a light, crustless cheesecake topped with a warm, jammy mixed berry compote.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.75 scoop Vanilla Whey Protein Isolate
100 grams Liquid Egg Whites
0.5 cup Mixed Berries
1 tablespoon Almond Flour
1 teaspoon Vanilla Extract
2 teaspoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line a 4-inch springform pan or small ramekin with parchment paper.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and aerated.
Lightly dust the bottom of the prepared pan with the almond flour to provide a thin base layer that adds texture.
Pour the cheesecake batter into the pan over the almond flour.
Bake for 28-32 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.
Top the chilled cheesecake with the jammy berry compote before serving.