YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Almond-crusted cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of juicy, macerated berries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
2 large Egg Whites
0.25 scoop Vanilla Whey Protein Powder
3 tablespoons Almond Flour
1.5 tablespoons Honey
0.5 cup Mixed Berries
1 teaspoon Coconut Oil
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan.
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press firmly into the bottom of the pan.
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, half of the honey, and vanilla extract until the batter is completely smooth.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
While the cake bakes, combine the mixed berries and the remaining honey in a small saucepan over medium heat, simmering until the berries burst and the sauce thickens.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set.
Slice the chilled cheesecake and serve with a generous spoonful of the warm berry compote.