YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake on a graham cracker crust, topped with a sweet and jammy mixed berry reduction.
INGREDIENTS
2 sheets Graham Crackers
0.5 cup Nonfat Greek Yogurt
10 grams Vanilla Whey Protein
1 Large Egg
0.75 cup Mixed Berries
1 tablespoon Coconut Oil
PREPARATION
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
Crush the graham crackers into fine crumbs and stir in the melted coconut oil until the mixture resembles wet sand.
Press the cracker mixture firmly into the bottom of your prepared pan to create an even crust.
In a medium bowl, whisk the Greek yogurt, vanilla protein powder, and egg until the mixture is completely smooth and lump-free.
Pour the cheesecake batter over the crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick sauce.
Remove the cheesecake from the oven and allow it to cool to room temperature.
Spread the berry reduction over the top and refrigerate for at least two hours before serving to ensure it is fully set.