YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Chilled Greek yogurt cheesecake baked with a grain-free almond crust and topped with vibrant fresh berries, resulting in a velvety smooth texture.
INGREDIENTS
30g Almond Flour
2 tsp Coconut Oil
170g Non-fat Greek Yogurt
2 large Egg Whites
8g Vanilla Whey Protein Powder
100g Fresh Strawberries
50g Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (160°C).
In a small bowl, combine the almond flour and melted coconut oil until it reaches a crumbly consistency.
Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
Top with sliced strawberries and blueberries just before serving.