YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A protein-packed Greek yogurt cheesecake baked with a toasted almond crust and topped with a vibrant medley of juicy fresh berries.
INGREDIENTS
25g Almond Flour
5g Coconut Oil
170g Non-fat Greek Yogurt
10g Vanilla Whey Protein Isolate
1 Large Egg
15g Maple Syrup
100g Fresh Raspberries
2g Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan with a touch of coconut oil.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.
In a separate medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, maple syrup, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the almond crust and use a spatula to level the top.
Bake for 30 to 35 minutes, or until the edges are set and slightly golden while the center still has a gentle jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature, then transfer to the refrigerator for at least 3 hours to set fully.
Once chilled, release the springform sides and top the cheesecake with fresh raspberries before slicing.