YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A creamy protein-packed cheesecake made with Greek yogurt and vanilla whey, baked over a nutty almond crust and topped with a warm, jammy berry compote.
INGREDIENTS
150g Non-fat Plain Greek Yogurt
10g Vanilla Whey Protein Powder
1 Large Egg
28g Almond Flour
70g Mixed Berries
5g Coconut Oil
1 tsp Honey
1/2 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C).
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to form the crust.
In a separate bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until completely smooth.
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.
While the cheesecake bakes, place the mixed berries and honey in a small saucepan over medium heat.
Simmer the berries for 5-7 minutes, mashing slightly, until the mixture thickens into a jammy compote.
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours.
Top with the berry compote just before serving.