YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A baked protein cheesecake made with creamy Greek yogurt and an almond flour crust, topped with a warm and jammy mixed berry compote.
INGREDIENTS
170g Non-fat Greek Yogurt
10g Vanilla Whey Protein Powder
1 large Egg White
25g Almond Flour
7g Coconut Oil
100g Mixed Berries
7g Pure Maple Syrup
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or mini springform pan.
Combine the almond flour, melted coconut oil, and a tiny splash of the maple syrup in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared ramekin to form an even crust.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining maple syrup until the batter is completely smooth.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften into a jammy compote.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before topping with the berry compote and serving.