YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A chilled Greek yogurt cheesecake with an almond flour crust and fresh berries, finished with a drizzle of honey for a perfectly velvety texture.
INGREDIENTS
40g Almond Flour
10g Coconut Oil
150g Nonfat Greek Yogurt
8g Vanilla Whey Protein
30g Egg White
75g Fresh Mixed Berries
1 tbsp Monkfruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monkfruit sweetener until completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to set.
Top with fresh berries and a sprig of mint before serving.