YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Creamy Greek yogurt and vanilla protein baked into a nutty almond crust, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
0.9 cup Nonfat Plain Greek Yogurt
10 grams Vanilla Whey Protein Powder
1 large Egg
3 tablespoons Almond Flour
1 cup Mixed Berries
1 teaspoon crushed Walnuts
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and finely crushed walnuts with a teaspoon of water to create a crumbly dough.
Press the nut mixture firmly into the bottom of the prepared pan to form an even, thin crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the batter is completely smooth and no lumps remain.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle when moved.
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.
Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes.
Refrigerate the cheesecake for at least 2 hours to fully set before topping with the berry compote and serving.