YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked cheesecake made with a nutty almond crust and creamy Greek yogurt filling, finished with a vibrant and jammy mixed berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg
0.4 cup Almond Flour
2 teaspoons Coconut Oil
1 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and line a 4-inch or 6-inch springform pan with parchment paper.
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to form a solid crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and monk fruit sweetener until the batter is completely smooth.
Pour the yogurt filling over the crust and tap the pan gently on the counter to release any air bubbles.
Bake for 35 to 40 minutes until the edges are set and slightly golden, but the center remains a bit jiggly.
While the cheesecake is baking, place the mixed berries in a small saucepan over medium heat and simmer for 10 minutes until they break down into a jammy consistency.
Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 3 hours.
Spread the chilled berry compote over the top of the cheesecake before slicing and serving.