YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety cheesecake baked with thick Greek yogurt and vanilla protein, finished with a vibrant and jammy mixed berry topping.
INGREDIENTS
170g Non-fat Greek Yogurt
20g Vanilla Whey Protein Powder
1 Large Egg
100g Frozen Mixed Berries
10g Graham Cracker Crumbs
1 teaspoon Cornstarch
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and cornstarch until the batter is completely smooth and no lumps remain.
Sprinkle the graham cracker crumbs evenly into the bottom of the prepared pan to create a thin, light base.
Pour the yogurt mixture over the crumbs and gently smooth the top with a spatula.
Bake for 25-30 minutes until the edges are set but the center still has a slight, custard-like jiggle.
While the cheesecake bakes, place the frozen mixed berries in a small saucepan over medium heat, simmering until they break down into a thick, jammy sauce.
Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.
Top the chilled cheesecake with the warm or cooled berry compote before serving.