YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A chilled protein cheesecake made with creamy Greek yogurt and vanilla whey, topped with a vibrant berry compote and a toasted almond base.
INGREDIENTS
1 cup Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Powder
1 large Egg White
2 tablespoons Almond Flour
0.75 cup Mixed Berries
1 tablespoon Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a small ramekin or individual springform pan with parchment paper.
Mix the almond flour with a teaspoon of water or a tiny bit of egg white to form a crumbly dough and press it firmly into the bottom of the dish.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is smooth and lump-free.
Pour the yogurt mixture over the almond base and tap the dish on the counter to release any air bubbles.
Bake for 25-30 minutes until the edges are set but the center still has a 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 completely.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer until they release their juices and thicken into a sauce.
Top the chilled cheesecake with the berry compote just before serving.