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
3/4 cup Nonfat Greek Yogurt
20g Vanilla Whey Protein Powder
3 tbsp Liquid Egg Whites
3/4 cup Mixed Berries
2 tbsp Almond Flour
1 tsp Vanilla Extract
1 tsp Stevia or Monkfruit sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
Press the almond flour into the bottom of the dish to create a thin, even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and sweetener until the batter is completely smooth.
Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set and firm, but the center still has a slight jiggle.
While the cheesecake bakes, place the berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.
Remove the cheesecake from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set fully.
Spoon the chilled berry compote over the cheesecake just before serving.