YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a vibrant and juicy mixed berry compote.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
4 tbsp Almond Flour
0.5 tsp Coconut Oil
1 cup Mixed Berries
1 tbsp Pure Maple Syrup
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl 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 half of the maple syrup until the batter is smooth and lump-free.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours to fully set.
While the cheesecake is chilling, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat.
Simmer the berries for 5-8 minutes until they burst and the liquid thickens into a glossy compote.
Spoon the chilled berry compote over the cheesecake just before serving.