YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a luscious and protein-packed cheesecake that pairs the creamy tang of Greek yogurt with the richness of full-fat cream cheese and a boost of vanilla whey protein. Set on a flavorful almond-flour crust accented by melted butter and a hint of egg white, this dessert is finished with a delicate drizzle of honey for natural sweetness. It’s a delightful, guilt-free treat that satisfies your dessert cravings while supporting your fitness goals.
INGREDIENTS
1/3 cup Almond Flour (37g)
1 large Egg White (33g)
1 tbsp Unsalted Butter (14g)
1 cup Nonfat Greek Yogurt (245g)
4 oz Full-Fat Cream Cheese (113g)
3 scoops Vanilla Whey Protein Isolate (90g total)
6 large Egg Whites (approx. 200g)
2 tbsp Honey (42g)
PREPARATION
Preheat your oven to 350°F. Lightly grease a springform pan.
In a bowl, combine the almond flour and one egg white. Mix in the melted unsalted butter until a crumbly crust forms.
Press the crust mixture evenly into the bottom of the pan to form a solid base. Bake the crust for 8-10 minutes until slightly set. Remove from the oven and set aside.
In a large mixing bowl, blend the nonfat Greek yogurt, full-fat cream cheese, vanilla whey protein isolate, and 6 egg whites. Whisk until smooth and creamy.
Pour the filling over the pre-baked crust, spreading it evenly.
Bake in the oven at 350°F for 25-30 minutes, or until the cheesecake is just set around the edges but still slightly jiggly in the center.
Once baked, remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to firm up.
Before serving, drizzle the top with honey and slice into 4 equal servings. Enjoy your protein-packed dessert!