YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A luscious, creamy cheesecake that’s been reimagined for a healthful twist. This dessert combines the silky texture of reduced-fat cream cheese and nonfat Greek yogurt with a subtle hint of vanilla whey protein and almond flour crust, finished with a light drizzle of honey and a sprinkle of crushed almonds and lemon zest. Indulge in a treat that satisfies your sweet cravings while staying aligned with your nutrition goals.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt (113g)
4 oz Reduced-Fat Cream Cheese (112g)
0.4 scoop Vanilla Whey Protein Powder (12g)
1/4 cup Almond Flour (28g)
1 tablespoon Honey (21g)
1/16 cup Crushed Almonds (7g)
Lemon Zest from 1 lemon
2 tablespoons Low-Fat Sour Cream (30g)
1 teaspoon Extra Honey Drizzle (7g)
PREPARATION
Preheat your oven to 350°F and prepare a small springform pan by lightly greasing it or lining with parchment paper.
In a bowl, combine the almond flour and 1 tablespoon of honey. Press this mixture firmly into the base of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, low-fat sour cream, and lemon zest until smooth and creamy.
Add the 0.4 scoop of vanilla whey protein powder to the mixture and continue whisking until fully incorporated.
Pour the creamy filling over the almond flour crust, smoothing the top evenly.
Bake in the preheated oven for 20-25 minutes, or until the edges begin to set but the center is still slightly wobbly.
Remove the cheesecake from the oven and allow it to cool to room temperature.
Once cooled, drizzle the extra teaspoon of honey over the top and sprinkle with crushed almonds for a delightful crunch.
Refrigerate the cheesecake for at least 2 hours before serving to allow it to set completely.