Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 1 cup Mixed Berries; 1 tablespoon Cornstarch; 1 teaspoon Vanilla Extract; 1 tablespoon Lemon Juice

Greek Yogurt Protein Cheesecake with Mixed Berries

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

Protein

56g

Fat

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Mixed Berries

1 tablespoon Cornstarch

1 teaspoon Vanilla Extract

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
In a large bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and lemon juice until the batter is completely smooth.
3
Sift in the cornstarch and whisk again until no white clumps remain.
4
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
5
Bake for 30 to 35 minutes until the edges are firm but the center remains slightly jiggly.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, syrupy sauce.
7
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.
8
Serve the chilled cheesecake topped with a generous spoonful of the berry compote.