YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a mountain of juicy mixed berries.
INGREDIENTS
150g Nonfat Plain Greek Yogurt
4 tbsp Almond Flour
1 large Egg White
7g Vanilla Protein Powder
10g Coconut Oil
1 tsp Honey
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
Stir together the almond flour, melted coconut oil, and half of the honey in a small bowl until the mixture resembles wet sand.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
Whisk the Greek yogurt, egg white, vanilla protein powder, and the remaining honey in a medium bowl until the batter is completely smooth and lump-free.
Pour the yogurt filling over the crust and smooth the surface with a spoon.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
Top the chilled cheesecake with fresh or thawed mixed berries just before serving for a juicy and refreshing finish.