YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake on a buttery almond flour crust, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
0.75 cup Non-fat Plain Greek Yogurt
0.7 scoop Vanilla Whey Protein Isolate
3 tablespoons Liquid Egg Whites
0.33 cup Almond Flour
1 tablespoon Coconut Oil
0.5 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and grease a small 4-inch springform pan or ramekin with a touch of coconut oil.
In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the prepared pan.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the almond 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.
While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, mashing them slightly until they form a thick, jammy sauce.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.
Top the chilled cheesecake with the berry compote before serving.