YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A light cheesecake baked with creamy Greek yogurt and vanilla protein over a toasted almond crust, finished with a vibrant berry compote for a luscious, velvety texture.
INGREDIENTS
1 cup Non-fat Greek Yogurt
10 grams Vanilla Whey Protein
1 large Egg White
2 tablespoons Almond Flour
1 cup Mixed Berries
1 tablespoon Maple Syrup
0.5 teaspoon Coconut Oil
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and half of the maple syrup until the batter is completely smooth.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat.
Simmer the berries for 5-8 minutes, stirring occasionally, until the fruit breaks down into a thick, syrupy compote.
Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Top the chilled cheesecake with the berry compote before serving.