YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety protein-packed cheesecake made with Greek yogurt and vanilla whey, baked over a nutty almond crust and finished with a bright, juicy berry compote.
INGREDIENTS
1.5 cups Nonfat Greek Yogurt
1.25 scoops Vanilla Whey Protein Isolate
0.25 cup Egg Whites
3 tablespoons Almond Flour
1 teaspoon Coconut Oil
1 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a 6-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 firmly into the bottom of your prepared pan to form the crust.
In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator to chill for at least 3 hours.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a thick, juicy sauce.
Top the chilled cheesecake with the warm berry compote just before serving.