YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A baked protein cheesecake made with creamy Greek yogurt and an almond flour base, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
8 grams Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
1/2 cup Mixed Berries
1.5 teaspoons Coconut Oil
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener (optional)
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or oven-safe dish.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the ramekin to form a thin crust.
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until 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.
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
Top with the berry compote before serving.