YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a luscious, protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla whey. This light yet satisfying dessert features a delicate almond flour crust and a final drizzle of almond butter for a rich, nutty finish.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
1.5 oz Low-Fat Cream Cheese (42g)
2 Egg Whites (66g)
1/2 scoop Whey Protein Isolate (15g)
2 tbsp Almond Flour (14g)
1 tbsp Almond Butter (16g)
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or a ramekin for individual servings.
In a medium bowl, combine the egg whites, nonfat Greek yogurt, low-fat cream cheese, and half scoop of whey protein isolate. Whisk until completely smooth and creamy.
In a separate small bowl, mix the almond flour with a teaspoon of water (if needed) to help it bind and form a crumbly crust.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even layer. This will serve as your cheesecake base.
Pour the creamy mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking to maintain a creamy texture.
Remove the cheesecake from the oven and let it cool to room temperature. For an extra smooth texture, chill in the refrigerator for at least 2 hours.
Just before serving, drizzle the almond butter evenly over the top for added flavor and a delightful nutty finish.
Slice and enjoy this protein-packed treat that perfectly balances indulgence with nutrition.