YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake with a toasted almond flour crust, finished with a vibrant topping of warm mixed berries.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
4 tablespoons Almond Flour
1 teaspoon Grass-fed Butter, melted
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (160°C).
In a small bowl, combine the almond flour and melted grass-fed butter until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to form the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and no lumps remain.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
While the cheesecake is chilling, place the mixed berries in a small saucepan over low heat and stir occasionally until they are warm and jammy.
Top the chilled cheesecake with the warm berry compote just before serving.