YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety Greek yogurt cheesecake baked with vanilla protein and an almond flour base, topped with a burst of juicy mixed berries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
10 grams Vanilla Whey Protein Powder
1 large Egg
2 tablespoons Almond Flour
0.5 cup Mixed Berries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.
Pour the cheesecake mixture over the almond flour crust and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to set completely.
Top with the mixed berries just before serving for a fresh, vibrant finish.