YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety protein cheesecake made with Greek yogurt and almond flour, baked until set and topped with a burst of juicy mixed berries.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
2 ounces Neufchatel Cheese
1 scoop Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
1/2 cup Mixed Berries
1 teaspoon Honey
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour with a tiny splash of water or a drop of honey until it reaches a crumbly, sandy texture.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, protein powder, egg white, honey, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and smooth the top with a spatula or the back of a spoon.
Bake for 25 to 30 minutes or until the edges are set and firm but the center still has a slight jiggle when shaken.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Place the cooled cheesecake in the refrigerator to set for at least 3 hours or overnight for the best texture.
Top with the fresh or thawed mixed berries just before serving for a fresh and juicy finish.