YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A velvety Greek yogurt cheesecake baked over a toasted almond flour crust, topped with a vibrant medley of juicy fresh berries.
INGREDIENTS
1/3 cup Almond Flour
3/4 cup Non-fat Greek Yogurt
1/2 scoop Vanilla Whey Protein Isolate
1 Large Egg
1.5 teaspoons Coconut Oil
2/3 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly and evenly into the bottom of the prepared pan to form the crust.
In a medium bowl, whisk together the Greek yogurt, protein powder, and egg until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.
Garnish with fresh berries just before serving for a bright and refreshing finish.