YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Berries
A protein-rich cheesecake made with creamy Greek yogurt and vanilla bean, baked on a toasted almond crust and topped with a vibrant berry compote.
INGREDIENTS
170g Non-fat Greek Yogurt
15g Vanilla Whey Protein Powder
1 large Egg White
28g Almond Flour
8g Ghee
80g Mixed Berries
20g Maple Syrup
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin with a touch of ghee.
Combine the almond flour and melted ghee in a small bowl, stirring until the mixture looks like wet sand.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
Whisk together the Greek yogurt, vanilla protein powder, egg white, and maple syrup in a medium bowl until the batter is completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula or the back of a spoon.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes before refrigerating for at least 2 hours to fully set.
Top with fresh mixed berries just before serving to add a bright, tart contrast to the creamy filling.