Name: Ricotta and Greek Yogurt Cheesecake with Berry Swirl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Ricotta cheese; 0.5 cup Greek yogurt; 1 large Egg; 0.33 cup Egg whites; 0.5 tbsp Maple syrup; 1 tsp Vanilla extract; 0.5 cup Mixed berries; 1 tsp Lemon juice; 0.13 tsp Sea salt

Ricotta and Greek Yogurt Cheesecake with Berry Swirl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Ricotta and Greek Yogurt Cheesecake with Berry Swirl

Baked ricotta and Greek yogurt create a velvety base topped with a vibrant berry reduction for a protein-packed breakfast that feels indulgent.

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NUTRITION

Protein

33.1g

Fat

19.2g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Ricotta cheese

0.5 cup Greek yogurt

1 large Egg

0.33 cup Egg whites

0.5 tbsp Maple syrup

1 tsp Vanilla extract

0.5 cup Mixed berries

1 tsp Lemon juice

0.13 tsp Sea salt

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe baking dish or large ramekin.
2
In a mixing bowl, combine the ricotta cheese, Greek yogurt, whole egg, egg whites, maple syrup, vanilla extract, and sea salt.
3
Whisk the mixture vigorously until it is completely smooth and no lumps of ricotta remain.
4
In a small saucepan over medium heat, simmer the mixed berries and lemon juice for 5 minutes until the fruit bursts and the liquid thickens into a sauce.
5
Pour the creamy ricotta base into the prepared baking dish.
6
Drop spoonfuls of the berry sauce onto the top of the cheesecake and use a toothpick or knife to create a marbled swirl pattern.
7
Bake for 30 to 35 minutes until the edges are firm and the center is slightly set with a gentle wobble.
8
Remove from the oven and let it cool for at least 10 minutes to allow the texture to firm up before serving.