YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein cheesecake with a toasted almond-oat crust, finished with a vibrant burst of jammy macerated berries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.6 scoop Vanilla Whey Protein Powder
2 large Egg Whites
3 tbsp Almond Flour
2 tbsp Oat Flour
1 tsp Coconut Oil
0.5 cup Mixed Berries
1 tbsp Monk Fruit Sweetener
1 tsp 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, oat flour, and melted coconut oil until the mixture resembles wet sand.
Press the flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until completely smooth.
Pour the yogurt filling over the crust and tap the pan on the counter to remove any air bubbles.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
While the cheesecake chills, warm the mixed berries in a small saucepan over low heat until they break down into a jammy consistency.
Top the chilled cheesecake with the macerated berries before serving.