YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A light, creamy cheesecake that packs a protein punch while keeping the calories in check. The smooth tang of nonfat Greek yogurt and low‐fat cream cheese is perfectly balanced with a subtle boost from whey protein, all resting on a delicate almond flour crust and topped with a vibrant medley of mixed berries.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
4 oz Low-Fat Cream Cheese (113g)
0.5 scoop Whey Protein Isolate (~15g)
0.20 cup Almond Flour (20g)
1 cup Mixed Berries (150g)
1 tbsp Maple Syrup (optional)
PREPARATION
Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe dish or springform pan.
In a small bowl, combine the almond flour with a pinch of your preferred spice (such as cinnamon) if desired. Press this almond flour mixture firmly into the bottom of your pan to form a thin, even crust.
In a larger mixing bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate until completely smooth. For a touch of added sweetness, stir in the maple syrup if using.
Pour the creamy mixture over the pressed almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for about 18-22 minutes, or just until the edges begin to set. The center should still be a bit soft as it will firm up while cooling.
Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes before transferring it to the refrigerator.
Chill for at least 2 hours to ensure a firm, mousse-like texture.
Before serving, top your cheesecake with the fresh mixed berries. Enjoy this protein-packed, luscious dessert!