YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla whey cheesecake with an almond flour base, finished with a crown of warm, bursting mixed berries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Isolate
2 large Egg Whites
3 tbsp Almond Flour
1 oz Neufchatel Cheese
0.5 cup Mixed Berries
2 tbsp Monk Fruit Sweetener
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
Press the almond flour firmly into the bottom of the pan to create a thin, even base layer.
In a blender or food processor, combine the Greek yogurt, whey protein powder, egg whites, Neufchatel cheese, monk fruit sweetener, and vanilla extract.
Blend on medium speed until the mixture is completely smooth and no lumps remain.
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
Bake for 30-35 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
Remove from the oven and let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
Warm the mixed berries in a small saucepan over low heat until they begin to release their juices, then spoon them over the chilled cheesecake before serving.