YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, topped with a vibrant handful of fresh, juicy berries.
INGREDIENTS
0.7 cup Non-fat Greek Yogurt
1 large Egg White
0.5 scoop Vanilla Whey Protein
0.25 cup Almond Flour
1.5 tablespoons Maple Syrup
1 teaspoon Coconut Oil
0.5 cup Mixed Berries
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, egg white, protein powder, maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, custard-like jiggle.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set properly.
Top the chilled cheesecake with fresh mixed berries just before serving for a bright, tart finish.