YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Chilled cheesecake made with Greek yogurt and whey protein on a light almond crust, topped with a vibrant and tangy mixed berry compote.
INGREDIENTS
1.5 cups Non-fat Plain Greek Yogurt
0.75 scoop Vanilla Whey Protein Isolate
0.25 cup Liquid Egg Whites
3 tablespoons Almond Flour
0.5 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and line the bottom of a small 6-inch springform pan with parchment paper.
In a small bowl, mix the almond flour with a teaspoon of water or monk fruit until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.
In a large mixing bowl, whisk together the Greek yogurt, whey protein, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to release any air bubbles.
Bake for 30 to 35 minutes until the edges are firm and set, but the center still has a slight jiggle when moved.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator for at least 4 hours.
While the cake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick compote.
Once the cheesecake is fully set and chilled, slice into portions and top with the tangy berry compote.