YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Fresh Berries
Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, finished with a vibrant burst of juicy fresh berries.
INGREDIENTS
140g Non-fat Greek Yogurt
50g Low-fat Cottage Cheese
8g Vanilla Whey Protein Isolate
1 large Egg White
18g Almond Flour
1 tsp Coconut Oil
80g Mixed Berries
PREPARATION
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form a solid crust.
Blend the Greek yogurt, cottage cheese, protein powder, egg white, and a drop of vanilla extract until completely smooth.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to set fully.
Top with fresh berries just before serving for a refreshing finish.