YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a delightful, protein-packed cheesecake with a slightly crunchy almond crust and a light, creamy filling featuring nonfat Greek yogurt, low‐fat cream cheese, and delicate egg whites. Finished with a sweet drizzle of honey and sprinkled with fresh blueberries, this dessert perfectly balances indulgence and nourishment while satisfying your calorie and protein goals.
INGREDIENTS
1/2 cup Almond Flour (56g)
1 cup Nonfat Greek Yogurt, plain (245g)
3 oz Low-Fat Cream Cheese (85g)
2 Egg Whites (from large eggs, 66g)
1 tbsp Honey (21g)
1 tsp Honey (7g) extra drizzle
1/4 cup Blueberries, fresh (37g)
PREPARATION
Preheat your oven to 350°F.
In a small bowl, mix the almond flour until it is evenly distributed. Press the almond flour into the base of a small, lined springform pan to form an even, compact crust. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly.
In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Use a hand mixer on medium speed to blend until smooth and creamy.
Pour the creamy filling over the pre-baked almond crust, smoothing the top with a spatula.
Bake in the preheated oven at 350°F for 20-25 minutes, or until the edges set while the center remains slightly jiggly.
Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to fully set.
Before serving, drizzle the top with honey (using 1 tablespoon plus an extra teaspoon for added sweetness) and sprinkle with fresh blueberries for a burst of flavor.
Slice and serve chilled, enjoying a protein-packed dessert that aligns perfectly with your nutritional goals.