YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light yet indulgent twist on traditional cheesecake featuring creamy nonfat Greek yogurt blended with a touch of light cream cheese, egg whites, and a hint of vanilla from whey protein isolate, set atop a delicate almond flour crust. Enjoy a luscious dessert that satisfies your sweet cravings while supporting your protein goals.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
1 oz Light Cream Cheese (28g)
2 large Egg Whites (60g)
0.5 scoop Vanilla Whey Protein Isolate (15g)
0.5 tbsp Almond Flour (7g)
Sweetener & Lemon Zest to taste
PREPARATION
Preheat your oven to 325°F and prepare a small baking dish by lining it with parchment paper.
In a large bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg whites until the mixture is smooth and well combined.
Stir in the vanilla whey protein isolate and a pinch each of your desired sweetener and freshly grated lemon zest to enhance the flavor.
For the crust, mix the almond flour with a tiny drizzle of water or a small amount of nonfat Greek yogurt until a crumbly consistency forms.
Press the almond flour mixture evenly into the bottom of the prepared baking dish.
Pour the cheesecake filling over the crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
Allow the cheesecake to cool completely in the dish before refrigerating for at least 2 hours to fully set.
Serve chilled and enjoy a creamy, protein-packed dessert that meets your nutritional goals.