YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Berries
A velvety Greek yogurt and vanilla protein cheesecake baked until set and topped with a vibrant medley of macerated berries for a burst of fresh, juicy flavor.
INGREDIENTS
1.5 cups Non-fat Greek Yogurt
0.75 scoop Vanilla Protein Powder
0.25 cup Liquid Egg Whites
1 tablespoon Almond Butter
0.5 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or deep ramekin with a touch of coconut oil.
Place the Greek yogurt, protein powder, egg whites, almond butter, monk fruit sweetener, and vanilla extract into a blender or large mixing bowl.
Blend or whisk the mixture until it is completely silky and no lumps of protein powder remain.
Pour the batter into the prepared pan and gently tap it on the counter to release any trapped air bubbles.
Bake for 28 to 32 minutes until the edges are firm and slightly golden, but the center still has a gentle jiggle when shaken.
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Transfer to the refrigerator for at least 4 hours, or ideally overnight, to allow the texture to fully set.
Top with the fresh mixed berries just before serving for a bright and juicy finish.