YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, finished with a vibrant burst of fresh berries.
INGREDIENTS
150g Non-fat Greek Yogurt
20g Vanilla Whey Protein Powder
46g Egg Whites
20g Almond Flour
80g Mixed Berries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.
In a small bowl, mix the almond flour with a few drops of water until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the mixture is completely smooth and free of lumps.
Pour the cheesecake batter over the almond crust and tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set completely.
Top with the fresh mixed berries before serving for a bright and refreshing finish.