YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a bright and jammy mixed berry topping.
INGREDIENTS
3/4 cup Nonfat Greek Yogurt
1/2 scoop Vanilla Whey Protein Powder
1/4 cup Liquid Egg Whites
2 tbsp Almond Flour
3/4 cup Mixed Berries
1/2 tsp Vanilla Extract
2 tsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
Mix the almond flour with a tiny splash of water or a pinch of sweetener to form a crumbly dough and press it firmly into the bottom of the prepared dish.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the almond crust and smooth the surface with a spoon.
Bake for 25 to 30 minutes until the edges are firm but the center still retains a slight jiggle when shaken.
Allow the cheesecake to cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to set fully.
While the cake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy consistency.
Spread the cooled berry topping over the chilled cheesecake before serving.