YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
A chilled protein cheesecake made with Greek yogurt and vanilla whey on a nutty almond crust, topped with a vibrant and jammy berry compote.
INGREDIENTS
0.7 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
0.25 cup Almond Flour
1 tablespoon Coconut Oil
1 cup Mixed Berries
1 tablespoon Maple Syrup
PREPARATION
Preheat your oven to 325°F.
Mix the almond flour and melted coconut oil in a small bowl until a crumbly dough forms.
Press the mixture firmly into the bottom of a 4-inch springform pan or a parchment-lined ramekin.
Bake the crust for 8 minutes until it is lightly golden and fragrant.
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, and half of the maple syrup until the batter is completely smooth.
Pour the yogurt mixture over the pre-baked crust and return it to the oven for 25 minutes until the edges are set but the center remains slightly jiggly.
While the cheesecake bakes, simmer the mixed berries and the remaining maple syrup in a small saucepan over medium heat until the fruit breaks down into a jammy compote.
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to firm up.
Top the chilled cheesecake with the jammy berry compote before serving.