YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A velvety Greek yogurt and vanilla protein cheesecake baked until set and finished with a vibrant heap of juicy fresh berries.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
0.25 cup Liquid Egg Whites
2 tablespoons Almond Flour
1 cup Mixed Berries
1 teaspoon Coconut Oil
1 teaspoon Pure Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even base.
Whisk the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract together in a medium bowl until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the almond base and smooth the top with a spatula or the back of a spoon.
Bake for 25 to 30 minutes or until the edges are firm and the center has just a slight jiggle.
Remove from the oven and let the cheesecake cool at room temperature before transferring it to the refrigerator to set for at least 3 hours.
Top with the fresh mixed berries just before serving for a bright and refreshing finish.