YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a vibrant, jammy mixed berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Isolate
0.25 cup Liquid Egg Whites
3 tablespoons Almond Flour
1 cup Mixed Berries
1 tablespoon Coconut Oil
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, liquid egg whites, monk fruit sweetener, and vanilla extract until completely smooth.
Pour the cheesecake batter over the crust and tap the pan on the counter to release any air bubbles.
Bake for 30 to 35 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a jammy sauce.
Top the chilled cheesecake with the warm berry compote before serving.