YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a light yet indulgent cheesecake that blends the creaminess of Greek yogurt and low-fat cream cheese with a hint of vanilla and a touch of honey. Set atop a delicate almond flour crust with a buttery finish, this dessert delivers a satisfyingly smooth texture and balanced flavor.
INGREDIENTS
20 grams Almond Flour
5 grams Unsalted Butter
170 grams Nonfat Greek Yogurt
1 ounce Low-Fat Cream Cheese (28g)
1 large Egg White
10 grams Vanilla Whey Protein Powder
1 teaspoon Honey
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour with melted unsalted butter until the mixture comes together. Press the mixture firmly into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and allow it to cool slightly.
In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and honey. Whisk thoroughly until the mixture is smooth and well blended.
Pour the cheesecake filling over the pre-baked crust, using a spatula to smooth out the top.
Bake the assembled cheesecake for an additional 12-15 minutes, or until the edges begin to set while the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to help it fully set.
Enjoy your creamy protein-packed cheesecake as a delicious and guilt-free dessert.