YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
A baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, finished with a vibrant medley of fresh, juicy berries.
INGREDIENTS
170 grams Nonfat Greek Yogurt
20 grams Vanilla Whey Protein Powder
60 grams Liquid Egg Whites
28 grams Blanched Almond Flour
2.5 grams Virgin Coconut Oil
75 grams Fresh Mixed Berries
12 grams Granulated Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or ramekin with a touch of coconut oil.
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, 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 set completely.
Top with fresh berries just before serving for a burst of natural sweetness.