YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Indulge in a light and creamy cheesecake that balances the tang of nonfat Greek yogurt with the richness of low‐fat cream cheese, perfectly accented by a delicate almond flour crust. This high-protein dessert delivers a satisfying, melt-in-your-mouth texture with subtle hints of lemon and vanilla for a refreshing finish.
INGREDIENTS
150g Nonfat Greek Yogurt
2 oz Low-Fat Cream Cheese
4 large Egg Whites
20g Almond Flour
1 tsp Vanilla Extract
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 350°F (175°C) and spray a small springform pan or ramekin with nonstick spray.
In a small bowl, mix the almond flour thoroughly with 1/2 of the vanilla extract to form your simple crust.
Press the almond flour mixture evenly into the bottom of the prepared pan to create a thin, even layer. Bake the crust for about 8-10 minutes, then remove from the oven and set aside to cool slightly.
In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, the remaining vanilla extract, and lemon juice. Whisk until the mixture is smooth and uniform.
Pour the filling mixture over the pre-baked almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the edges start to set but the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool at room temperature for 10 minutes before transferring it to the refrigerator for at least 2 hours to set fully.
Serve chilled for a refreshing, protein-packed dessert.