YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, topped with a handful of juicy fresh berries.
INGREDIENTS
6 ounces Non-fat Greek Yogurt
1 large Egg White
15 grams Vanilla Whey Protein Powder
20 grams Almond Flour
1 tablespoon Maple Syrup
0.5 teaspoon Coconut Oil
0.5 cup Fresh Strawberries
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to create a solid base.
In a separate bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, maple syrup, and vanilla extract until the batter is smooth and creamy.
Pour the cheesecake mixture over the almond crust and tap the pan gently on the counter to remove air bubbles.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the perfect texture.
Top with fresh sliced strawberries just before serving for a bright and juicy finish.