YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a warm and jammy mixed berry compote.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
1 scoop Vanilla Whey Protein Powder
0.25 cup Liquid Egg Whites
1 cup Mixed Berries
3 tablespoons Almond Flour
1 teaspoon Coconut Oil
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to create a thin crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake batter 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 very slight jiggle.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.
Spoon the berry compote over the chilled cheesecake just before serving.