YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Berry Compote
Baked Greek yogurt and vanilla protein cheesecake with an almond flour base, finished with a warm and jammy berry compote.
INGREDIENTS
200g Non-fat Greek Yogurt
2 Large Egg Whites
12g Vanilla Whey Protein Isolate
15g Almond Flour
80g Mixed Berries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water or a drop of stevia to create a crumbly paste, then press it firmly into the bottom of the pan to form the crust.
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and your preferred clean sweetener until the batter is completely smooth.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat with a splash of lemon juice and simmer until they break down into a jammy consistency.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.
Top the chilled cheesecake with the warm or cooled berry compote before serving.