YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake on a buttery almond crust, finished with a warm and jammy mixed berry topping.
INGREDIENTS
0.75 cup Non-fat Plain Greek Yogurt
0.33 cup Almond Flour
1 tablespoon Coconut Oil, melted
10 grams Vanilla Whey Protein Powder
1 Large Egg White
0.5 cup Mixed Berries
1 teaspoon Raw Honey
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large ramekin.
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set fully.
While the cheesecake sets, place the mixed berries and honey in a small saucepan over medium heat.
Simmer the berries for 5 to 7 minutes until they break down into a jammy consistency.
Spoon the cooled berry compote over the cheesecake before serving.