YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of warm, burst mixed berries.
INGREDIENTS
1 cup Nonfat Plain Greek Yogurt
1 scoop Vanilla Whey Protein Isolate
1/4 cup Liquid Egg Whites
1/2 cup Mixed Berries
1 tsp Honey
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin with coconut oil spray.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth and no lumps remain.
Pour the mixture into the prepared pan and tap it gently on the counter several times to release any trapped air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Transfer to the refrigerator and chill for at least 2 hours, or overnight, to allow the texture to firm up completely.
While the cheesecake is chilling, place the mixed berries and honey in a small saucepan over medium-low heat.
Simmer the berries for 5-7 minutes, stirring occasionally, until they soften and create a thick, glossy sauce.
Spoon the warm berry compote over the chilled cheesecake just before serving.