YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle
Enjoy a luscious, protein-rich cheesecake that combines the tang of nonfat Greek yogurt with the creaminess of light cream cheese, all set on a lightly sweet almond flour crust. A homemade date caramel drizzle adds a natural sweetness, making this treat an ideal blend of indulgence and nutrition.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 tsp Honey (7g)
1 cup Nonfat Greek Yogurt (245g)
2 oz Light Cream Cheese (56g)
1 large Egg (50g)
1 small Pitted Medjool Date (35g)
1 tbsp Warm Water
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or ramekins.
In a small bowl, combine almond flour and honey. Mix until a crumbly dough forms. Press this mixture firmly into the bottom of your pan to create an even crust.
In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg until smooth and well combined.
Pour the cheesecake mixture over the crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes until the edges are set and the center slightly jiggles.
While the cheesecake bakes, prepare the date caramel drizzle by blending the pitted date with warm water until smooth. Adjust consistency with a little more water if needed.
Allow the cheesecake to cool slightly before drizzling the date caramel over the top. Serve warm or chilled as desired.