YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Almond Crust
Enjoy a rich and creamy protein cheesecake dessert that strikes the perfect balance between indulgence and nutrition. A crisp almond crust forms the base for a silky, protein-packed filling delicately sweetened with honey and enhanced with a surprising boost of chia seeds for texture and nutrition.
INGREDIENTS
30 grams Almond Flour
20 grams Whey Protein Isolate
2 ounces Light Cream Cheese (56g)
1 tablespoon Chia Seeds
1 teaspoon Honey
PREPARATION
Preheat your oven to 350°F if you wish to lightly toast the almond crust for extra flavor. Otherwise, plan to mix and set the crust without baking.
In a small bowl, combine the almond flour with a small pinch of salt (optional) and press firmly into the base of a small springform pan or ramekin to form an even layer. If desired, bake the crust for about 8-10 minutes to lightly toast it, then allow it to cool.
In a separate bowl, blend the light cream cheese until smooth. Add the whey protein isolate and mix well until fully incorporated.
Stir in the chia seeds and honey into the cream cheese mixture, ensuring an even distribution of ingredients throughout the filling.
Pour the protein cheesecake filling over the prepared almond crust, smoothing the top with a spatula.
Refrigerate for at least 2 hours (or overnight) to allow the cheesecake to set properly. Enjoy chilled for the best texture and taste.