YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
A luxuriously smooth, protein-packed cheesecake that combines the tang of Greek yogurt with rich vanilla whey protein and a light cream cheese blend, all set on a delicate almond flour crust with a hint of coconut oil. This dessert delivers a creamy texture and balanced sweetness, perfect for satisfying your dessert cravings while supporting your nutritional goals.
INGREDIENTS
200g Nonfat Greek Yogurt
50g Light Cream Cheese
30g Vanilla Whey Protein Isolate
1 Egg White
25g Almond Flour
1 tsp Coconut Oil
Dash of Stevia Extract
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (163°C) and line a small springform pan with parchment paper.
In a mixing bowl, combine the nonfat Greek yogurt, light cream cheese, vanilla whey protein isolate, egg white, a dash of stevia extract, and vanilla extract. Blend until the mixture is smooth and silky.
In a separate bowl, mix the almond flour with the melted coconut oil until evenly combined to form the crust.
Press the almond flour mixture firmly into the bottom of the prepared pan, ensuring an even layer.
Pour the yogurt-protein filling over the crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center gives a slight wobble when gently shaken.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving to allow it to firm up.
Slice and enjoy your silky, protein-packed cheesecake as a delectable dessert that’s both satisfying and nutritious.