YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with a burst of juicy fresh berries.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
1/2 scoop Vanilla Whey Protein Powder
1 large Egg White
1/3 cup Almond Flour
1 teaspoon Coconut Oil
1 teaspoon Honey
1/2 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small mixing bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
In a medium bowl, whisk the Greek yogurt, vanilla protein powder, egg white, and honey until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes, or until the edges are firm and the center has just a slight, stable jiggle.
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Garnish the chilled cheesecake with fresh mixed berries just before serving for a bright, juicy finish.