YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a luscious, creamy cheesecake that artfully balances a nutty almond crust with a tangy, protein-packed filling. This cheesecake delivers a smooth texture and rich flavor, enhanced with a hint of vanilla and a light touch of maple syrup, making it a delightful dessert that satisfies both your sweet cravings and your nutritional goals.
INGREDIENTS
1/2 cup Almond Flour (50g)
1 tbsp Unsalted Butter (14g)
1 cup Non-fat Greek Yogurt (245g)
3 oz Low-fat Cream Cheese (85g)
2 large Egg Whites (66g)
1 tbsp Maple Syrup (20g)
1 tsp Vanilla Extract (5g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
In a small mixing bowl, combine the almond flour and melted unsalted butter until the mixture is well combined. Press this mixture evenly into the bottom of the pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool slightly.
In a larger bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg whites, maple syrup, and vanilla extract until the mixture is smooth and uniform.
Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
Bake the assembled cheesecake for 20-25 minutes or until the edges are just set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 10 minutes before transferring to the refrigerator.
Refrigerate for at least 3-4 hours to allow the cheesecake to set fully.
Serve chilled and enjoy your protein-packed, creamy dessert.