YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A baked protein cheesecake made with Greek yogurt and Neufchatel cheese on a nutty almond crust, finished with a burst of juicy mixed berries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 tablespoons Liquid Egg Whites
2 ounces Neufchatel Cheese
0.25 cup Almond Flour
0.5 cup Mixed Berries
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener until it reaches a crumbly consistency, then press it firmly into the bottom of your prepared pan.
Place the Greek yogurt, protein powder, egg whites, Neufchatel cheese, and the remaining monk fruit sweetener into a blender and process until the mixture is silky smooth.
Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to remove any air bubbles.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a gentle jiggle.
Remove from the oven and let it cool at room temperature for at least 30 minutes before transferring to the refrigerator to chill for 2 hours.
Top the chilled cheesecake with the mixed berries before serving to enjoy the contrast of the creamy base and juicy fruit.