YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Baked Greek yogurt and vanilla protein cheesecake on a buttery almond crust, finished with a handful of juicy fresh berries.
INGREDIENTS
150g Nonfat Plain Greek Yogurt
10g Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
12g Coconut Oil, melted
100g Fresh Mixed Berries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is completely smooth and free of lumps.
Pour the yogurt filling over the 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 just a slight jiggle when shaken.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
Once chilled, remove from the pan and top with the fresh mixed berries just before serving.