YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Mixed Fruit
A velvety crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with a vibrant medley of fresh, juicy berries.
INGREDIENTS
350g Non-fat Greek Yogurt
35g Vanilla Whey Protein Powder
100g Liquid Egg Whites
100g Mixed Berries
1 tsp Almond Flour
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 6-inch springform pan or oven-safe dish.
Dust the bottom of the dish with almond flour to provide a light textural base.
In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.
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 it to cool to room temperature before transferring to the refrigerator to chill for at least 3 hours.
Top the chilled cheesecake with fresh mixed berries just before serving for a burst of natural sweetness.