YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a light yet indulgent cheesecake that brings a balance of tangy low-fat Greek yogurt, silky light cream cheese, and a subtle hint of vanilla, all accented by a delicate almond flour crust and a swirl of almond butter and honey topping. This dessert is a delightful treat that satisfies your sweet cravings without derailing your protein and calorie goals.
INGREDIENTS
1 cup Low-Fat Greek Yogurt (245g)
0.75 oz Light Cream Cheese (21g)
1 large Egg White (33g)
1/8 cup Almond Flour (14g)
0.33 oz Almond Butter (9g)
2 teaspoons Honey (14g)
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and prepare a small springform pan or individual ramekins by lightly greasing them.
In a small bowl, combine the almond flour; press it evenly onto the base of the pan to form a thin crust layer.
In a mixing bowl, whisk together the low-fat Greek yogurt, light cream cheese, egg white, and vanilla extract until completely smooth.
Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top.
In a separate small bowl, gently mix the almond butter and honey to create a swirl topping.
Drizzle the almond butter-honey mixture over the cheesecake base and, using a toothpick or skewer, create a marbled effect by lightly swirling.
Place the pan in the oven and bake for 20-22 minutes, or until the cheesecake center is just set and slightly jiggly.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.