YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A baked protein cheesecake made with creamy Greek yogurt and an almond flour crust, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
170g Non-fat Greek Yogurt
8g Vanilla Whey Protein Powder
30g Egg Whites
25g Almond Flour
60g Mixed Berries
5g Coconut Oil
10g Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and line a small 4-inch springform pan or ramekin with parchment paper.
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan.
In a medium mixing bowl, whisk together the Greek yogurt, whey protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set fully.
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick, jammy sauce.
Top the chilled cheesecake with the berry compote just before serving.