YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake baked with Greek yogurt and vanilla bean, topped with a vibrant medley of simmered berries for a burst of jammy sweetness.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
2 ounces Neufchatel Cheese
0.5 scoop Vanilla Whey Protein Powder
0.25 cup Liquid Egg Whites
2 tablespoons Almond Flour
0.5 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch or 6-inch springform pan.
Press the almond flour into the bottom of the pan to create a thin, even crust layer.
In a medium mixing bowl, combine the Greek yogurt and softened Neufchatel cheese, whisking until smooth and no lumps remain.
Add the protein powder, egg whites, monk fruit sweetener, and vanilla extract to the yogurt mixture, whisking gently until just combined.
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
Bake for 30 to 35 minutes until the edges are firm but the center remains slightly jiggly.
Remove from the oven and allow to cool at room temperature before transferring to the refrigerator to set for at least 3 hours.
While the cake sets, lightly simmer the mixed berries in a small saucepan until they release their juices and become slightly syrupy.
Spoon the cooled berry mixture over the chilled cheesecake just before serving.