YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A velvet-smooth cheesecake baked with Greek yogurt and vanilla protein, finished with a luscious and jammy mixed berry compote.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein
3 tablespoons Egg Whites
3 tablespoons Almond Flour
0.75 cup Mixed Berries
2 teaspoons Monkfruit Sweetener
PREPARATION
Preheat oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monkfruit to form a crumbly dough.
Press the almond mixture firmly into the bottom of the prepared pan to create a thin base.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and remaining monkfruit until the batter is completely smooth.
Pour the yogurt 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 jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least two hours.
Heat the mixed berries in a small saucepan over medium heat until they break down into a jammy sauce.
Spoon the chilled berry compote over the cheesecake before serving.