YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, topped with a vibrant and jammy mixed berry compote.
INGREDIENTS
0.6 cup Low-Fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 Large Egg
3 tablespoons Almond Flour
0.75 cup Frozen Mixed Berries
1 tablespoon Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or springform pan.
In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it forms a crumbly dough.
Press the almond flour mixture firmly into the bottom of the prepared ramekin to create an even crust layer.
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg, remaining monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
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 set and firm, but the center still has a slight, wobbly jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.
Remove the cheesecake from the oven and let it cool to room temperature before topping with the warm berry compote.
Refrigerate for at least one hour to allow the cheesecake to fully set before serving.