YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A velvety Greek yogurt cheesecake baked with a hint of vanilla and a light almond crust, topped with a burst of juicy fresh berries.
INGREDIENTS
1.25 cups Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
3 tablespoons Almond Flour
1 cup Fresh Mixed Berries
1 teaspoon Vanilla Extract
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line the bottom of a 4-inch or 6-inch springform pan with parchment paper.
Mix the almond flour with a teaspoon of water or a pinch of monk fruit to create a sandy texture and press it firmly into the bottom of the pan.
In a medium mixing bowl, combine the Greek yogurt, whey protein powder, egg whites, vanilla extract, and monk fruit sweetener.
Whisk the mixture vigorously until it is completely smooth and no protein powder clumps remain.
Pour the cheesecake batter over the almond flour base and smooth the surface with a spatula.
Bake for 30 to 35 minutes until the edges are firm but the center remains slightly jiggly.
Turn off the oven and leave the door cracked for 10 minutes to prevent cracking, then remove and cool to room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to allow the texture to set properly.
Top with fresh mixed berries just before serving for a bright and juicy finish.