YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
A luscious, protein-packed cheesecake that delivers silky smooth texture with a light almond flour crust. This dessert combines tangy nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla whey protein, finished with a whisper of honey for natural sweetness. Enjoy a dessert that satisfies your sweet tooth while keeping your macros in check.
INGREDIENTS
7 oz Nonfat Greek Yogurt
2 oz Low-Fat Cream Cheese
0.5 scoop Vanilla Whey Protein Powder
0.25 cup Almond Flour
1 large Egg White
1 tsp Honey
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and press it into the bottom of a lined or non-stick 6-inch springform pan to form an even crust.
Bake the crust in the preheated oven for about 8-10 minutes until lightly set. Remove and let cool slightly.
In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, half scoop of vanilla whey protein powder, and egg white until the mixture is completely smooth and well blended.
Stir in the teaspoon of honey for a touch of natural sweetness.
Pour the creamy filling over the pre-baked almond flour crust, smoothing the top with a spatula.
Return the pan to the oven and bake for an additional 12-15 minutes, or until the edges are just set and the center is slightly jiggly.
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to firm up.
Serve chilled and enjoy this silky, protein-packed dessert.