YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, topped with a vibrant and juicy berry compote.
INGREDIENTS
2/3 cup Nonfat Greek Yogurt
10g Vanilla Whey Protein Powder
1 large Egg White
25g Almond Flour
1 tbsp Coconut Oil
1 tbsp Maple Syrup
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large ramekin.
In a small bowl, combine the almond flour and melted coconut oil until a sandy texture forms.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and maple syrup until the batter is completely smooth.
Pour the cheesecake filling over the 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.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
Top with fresh mixed berries just before serving for a burst of natural sweetness.