YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A velvety Greek yogurt and whey protein cheesecake baked over a nutty almond flour crust, topped with a vibrant medley of juicy fresh berries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Isolate
1 Large Egg
0.25 cup Almond Flour
1 tablespoon Maple Syrup
1 teaspoon Coconut Oil
0.5 cup Mixed Berries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour, melted coconut oil, and half of the maple syrup, stirring until a crumbly dough forms.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and the remaining maple syrup until the batter is completely smooth and no lumps remain.
Pour the yogurt filling over the crust and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
Chill for at least 2 hours to allow the texture to fully set.
Top with fresh mixed berries just before serving.