YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A protein-packed cheesecake baked with a nutty almond flour base and a creamy Greek yogurt filling, topped with a handful of fresh, juicy berries.
INGREDIENTS
48g Almond Flour
1 tsp Maple Syrup
117g Non-fat Greek Yogurt
1 Large Egg White
10g Vanilla Whey Protein Powder
80g Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and maple syrup until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.
In a separate mixing bowl, whisk together the Greek yogurt, egg white, and vanilla protein powder until the mixture is completely smooth and free of lumps.
Pour the yogurt filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.
Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator for at least 2 hours to set fully.
Top with fresh blueberries just before serving for a burst of natural sweetness.