YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Oven-baked cheesecake made with Greek yogurt and vanilla protein, finished with a vibrant mixed berry compote for a burst of jammy sweetness.
INGREDIENTS
200g Non-fat Plain Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
3 tablespoons Liquid Egg Whites
4 tablespoons Almond Flour
0.5 cup Frozen Mixed Berries
1 teaspoon Coconut Oil
1 teaspoon Vanilla Extract
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, then press the mixture firmly into the bottom of the prepared dish to create a crust.
Whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and vanilla extract in a medium bowl until the mixture is completely smooth and free of lumps.
Pour the cheesecake batter over the almond crust and smooth the top with a spoon.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator for at least two hours to set.
Heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften and form a thick, glossy sauce.
Top the chilled cheesecake with the warm berry compote just before serving.