YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Chilled Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
0.5 cup Non-fat Plain Greek Yogurt
0.33 scoop Vanilla Whey Protein Powder
1 large Egg
4 tablespoons Almond Flour
1 teaspoon Maple Syrup
1 teaspoon Coconut Oil
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin with a touch of coconut oil.
In a small bowl, combine the almond flour and melted coconut oil, mixing until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and maple syrup until the batter is completely smooth.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.
While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.
Top the chilled cheesecake with the berry compote just before serving.