YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a nutty almond crust and finished with a burst of juicy fresh berries.
INGREDIENTS
3/4 cup Non-fat Plain Greek Yogurt
1/2 scoop Vanilla Whey Protein Powder
1 Large Egg
4 tablespoons Almond Flour
1.5 teaspoons Coconut Oil, melted
1/2 cup Mixed Fresh Berries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil, stirring until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of your prepared pan to form an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, and egg until the batter is completely smooth and no lumps remain.
Pour the yogurt filling over the crust and gently tap the pan on the counter to release any trapped air bubbles.
Bake for 25 to 30 minutes, or until the edges are set and slightly golden while the center still has a very slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
Chill for at least 2 hours to allow the texture to fully set and become creamy.
Top with fresh mixed berries just before serving for a bright, tart finish.