YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Velvety Greek yogurt and vanilla protein baked into a delicate cheesecake, finished with a warm mixed berry compote for a burst of jammy sweetness.
INGREDIENTS
0.5 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein
1 large Egg White
3 tablespoons Almond Flour
1.2 cups Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Press the almond flour firmly into the bottom of the dish to create a thin, even base layer.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and creamy.
Pour the cheesecake mixture over the almond base and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight, controlled jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8-10 minutes until they break down into a thick sauce.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours.
Top the chilled cheesecake with the warm or cooled berry compote before serving.