YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A protein-packed cheesecake made with creamy Greek yogurt and vanilla, baked until set and topped with juicy macerated strawberries.
INGREDIENTS
30g Almond Flour
130g Nonfat Greek Yogurt
10g Vanilla Whey Protein Powder
1 large Egg White
20g Maple Syrup
100g Fresh Strawberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan.
Combine the almond flour with one teaspoon of the maple syrup and a tiny splash of water, mixing until it forms a sandy crumble.
Press the almond mixture firmly into the bottom of the prepared dish to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and half of the remaining maple syrup until the batter is silky and free of lumps.
Pour the yogurt batter over the crust and smooth the surface with the back of a spoon.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Allow the cheesecake to cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to firm up.
Slice the fresh strawberries and toss them with the remaining maple syrup in a small bowl.
Top the chilled cheesecake with the juicy strawberries and any accumulated syrup just before serving.