YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a toasted oat crust and finished with a vibrant berry compote.
INGREDIENTS
1 cup Nonfat Greek Yogurt
1 scoop Vanilla Whey Protein Isolate
1/4 cup Egg Whites
0.4 cup Oat Flour
1 tablespoon Coconut Oil
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan.
In a small bowl, combine the oat flour and melted coconut oil until it reaches a sandy consistency.
Press the oat mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to fully set.
While the cake chills, heat the mixed berries in a small saucepan over medium heat until they break down into a light sauce.
Top the chilled cheesecake with the berry compote before slicing and serving.