YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with Greek yogurt and vanilla protein, baked over a nutty almond crust and topped with a bright, jammy berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.8 scoop Vanilla Whey Protein Powder
2 large Egg Whites
4 tbsp Almond Flour
1 tbsp Maple Syrup
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
In a small bowl, mix the almond flour with a teaspoon of water and a drizzle of the maple syrup until it forms a crumbly dough.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, and egg whites until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the 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.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
Top the chilled cheesecake with the berry compote before serving.