YOUR SOLIN GENERATED RECIPE
Vanilla Protein Cheesecake with Greek Yogurt and Berry Compote
Baked vanilla cheesecake made with Greek yogurt and an almond flour crust, topped with a warm, bubbling berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
2 ounces Low-fat Cream Cheese
1 large Egg White
3 tablespoons Almond Flour
0.5 cup Mixed Berries
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
Combine the almond flour with a teaspoon of maple syrup and a tiny splash of water in a small bowl until it reaches a crumbly texture.
Press the almond mixture firmly into the bottom of your prepared dish to form a thin crust.
In a separate mixing bowl, whisk together the Greek yogurt, low-fat cream cheese, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, custard-like jiggle.
While the cheesecake bakes, place the mixed berries and remaining maple syrup in a small saucepan over medium heat.
Simmer the berries for 5 to 8 minutes, mashing them slightly, until the sauce thickens into a glossy compote.
Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating for at least one hour.
Serve the chilled cheesecake topped with the warm, bubbling berry compote for the perfect clean-eating treat.