YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
A baked Greek yogurt and vanilla whey cheesecake with a grain-free almond crust, topped with a vibrant and jammy berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein
4 tablespoons Almond Flour
1 tablespoon Coconut Oil
1 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small ramekin.
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan.
In a medium mixing bowl, whisk the Greek yogurt, vanilla whey protein, monk fruit sweetener, and vanilla extract until the batter is completely smooth and silky.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 20 to 25 minutes until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 4 hours to set completely.
While the cheesecake sets, heat the mixed berries in a small saucepan over medium heat for 5 to 7 minutes, mashing slightly until they form a thick sauce.
Spoon the jammy berry compote over the chilled cheesecake just before serving.