YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-rich cheesecake baked with Greek yogurt and vanilla whey, topped with a vibrant medley of warm, bursting mixed berries.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.8 scoop Vanilla Whey Protein Powder
1/4 cup Liquid Egg Whites
2 tablespoons Almond Flour
3/4 cup Mixed Berries
1 teaspoon Vanilla Extract
1 teaspoon Stevia
PREPARATION
Preheat oven to 325°F (165°C).
Line a small ramekin or 4-inch springform pan with parchment paper.
Mix the almond flour with a teaspoon of water and a pinch of stevia to form a crumbly dough, then press it firmly into the bottom of the pan to create a base.
In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and stevia until the batter is completely smooth and free of lumps.
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they release their juices and become a thick compote.
Top the chilled cheesecake with the warm berry mixture just before serving.