YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and whey protein cheesecake with a nutty almond base, finished with a vibrant and jammy mixed berry compote.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Powder
1 Large Egg
2 tablespoons Almond Flour
1 cup Mixed Berries
1 teaspoon Vanilla Extract
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.
Combine the almond flour with a tiny splash of water in a small bowl and press the mixture firmly into the bottom of your prepared pan to form a thin crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and monk fruit sweetener until the batter is smooth and free of lumps.
Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and let the cheesecake cool to room temperature before placing it in 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 for 5 to 8 minutes until they release their juices and thicken into a jammy consistency.
Top the chilled cheesecake with the berry compote just before serving.