YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Baked almond and oat crust filled with a velvety Greek yogurt and vanilla protein custard, topped with a burst of juicy fresh berries.
INGREDIENTS
0.66 cup Non-fat Greek Yogurt
0.4 scoop Vanilla Whey Protein Powder
1 large Egg White
4 tablespoons Almond Flour
1 tablespoon Oat Flour
1 teaspoon Honey
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
Combine the almond flour, oat flour, and honey in a small mixing bowl, stirring until the mixture becomes a crumbly dough.
Press the dough firmly and evenly into the bottom of the prepared pan to create the crust.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and free of lumps.
Pour the yogurt filling over the crust and use a spatula to level the top.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set fully.
Garnish with the fresh mixed berries just before serving for a bright and juicy finish.