YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A velvety cheesecake made with Greek yogurt and vanilla protein, baked over a toasted almond crust and finished with a vibrant, juicy berry compote.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
1 tablespoon Oat Flour
1 cup Mixed Berries
1 teaspoon Honey
0.5 teaspoon Vanilla Extract
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, oat flour, and a tiny drizzle of the honey until the mixture resembles wet crumbs.
Press the flour mixture firmly and evenly into the bottom of the prepared pan to form the crust.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth.
Pour the yogurt filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight wobble.
Allow the cheesecake to cool to room temperature, then transfer to the refrigerator for at least 2 hours to set fully.
While the cheesecake chills, place the mixed berries and the remaining honey in a small saucepan over medium heat.
Simmer the berries for 5 to 8 minutes, stirring occasionally, until they release their juices and thicken into a glossy sauce.
Spoon the warm berry compote over the chilled cheesecake just before serving.