YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with a vibrant medley of warm, bursting mixed berries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
20 grams Vanilla Whey Protein Powder
3 tbsp Liquid Egg Whites
2 tbsp Almond Flour
1/2 cup Mixed Berries
1 tsp Lemon Juice
1/2 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, lemon juice, and vanilla extract until the batter is completely smooth.
Gently fold in the almond flour until just combined to give the cheesecake a slightly denser, cake-like structure.
Pour the mixture into the prepared pan and drop half of the mixed berries onto the surface.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set.
Top with the remaining fresh berries before serving for a bright, tart finish.