YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety protein cheesecake made with Greek yogurt and vanilla, baked until set and topped with a vibrant, jammy berry compote.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.5 scoop Whey Protein Isolate
0.25 cup Egg Whites
3 ounces Light Cream Cheese
0.5 cup Mixed Berries
2 tablespoons Almond Flour
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit to form a soft dough, then press it firmly into the bottom of the pan to create a thin crust.
In a blender or food processor, combine the Greek yogurt, light cream cheese, protein powder, egg whites, monk fruit sweetener, and vanilla extract.
Blend the mixture until completely smooth and creamy, ensuring no lumps of cream cheese remain.
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
Bake for 30 to 35 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a thick, jammy sauce.
Spoon the cooled berry compote over the chilled cheesecake before slicing and serving.