YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake baked with a light almond flour base and creamy Greek yogurt, topped with a vibrant, simmered berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
1 cup Mixed Berries
1 teaspoon Coconut Oil
2 tablespoons Monkfruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
In a small bowl, combine the almond flour, melted coconut oil, and a pinch of monkfruit sweetener until a crumbly dough forms.
Press the almond flour mixture firmly into the bottom of the prepared pan to create the crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and the remaining monkfruit sweetener until the batter is completely smooth.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8 to 10 minutes until they break down into a thick sauce.
Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours to set.
Top the chilled cheesecake with the berry compote before slicing and serving.