YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A creamy Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant mixed berry compote for a burst of jammy sweetness.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
2 large Egg Whites
2 tablespoons Almond Flour
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 6-inch springform pan or line a large ramekin with parchment paper.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and almond flour until the mixture is completely smooth and free of lumps.
Pour the cheesecake batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.
Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, delicate jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over low heat and simmer until they break down into a thick, glossy sauce.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 3 hours to set fully.
Top the chilled cheesecake with the warm berry compote just before serving for the perfect temperature contrast.