YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Oven-baked cheesecake made with protein-rich Greek yogurt and an almond flour crust, topped with a handful of juicy fresh berries for a velvety finish.
INGREDIENTS
150g Nonfat Greek Yogurt
33g Egg White
15g Vanilla Whey Protein Powder
28g Almond Flour
14g Coconut Oil
75g Mixed Berries
5g Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
In a small mixing bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to form a solid, even crust layer.
In a separate bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and monk fruit sweetener until the batter is completely smooth and free of lumps.
Pour the yogurt filling over the almond crust and smooth the surface with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very 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.
Top the chilled cheesecake with fresh mixed berries just before serving.