YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A light, protein-packed cheesecake with a creamy filling of Greek yogurt, egg whites, whey protein, and fat-free cream cheese atop a delicate almond flour crust, lightly sweetened with a hint of honey and brightened with lemon zest. Enjoy every spoonful of this guilt-free dessert!
INGREDIENTS
1/2 cup Nonfat Greek Yogurt
3 Egg Whites
1/2 scoop Whey Protein Isolate (Vanilla)
2.5 oz Fat-Free Cream Cheese
10g Almond Flour
1 tsp Honey
1 tsp Lemon Zest
PREPARATION
Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly spraying with non-stick spray.
In a small bowl, combine the almond flour with half of the honey. Press this mixture evenly into the base of the pan to form a light crust.
In a large mixing bowl, whisk together the nonfat Greek yogurt, egg whites, fat-free cream cheese, whey protein isolate, the remaining honey, and lemon zest until completely smooth and well combined.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until the cheesecake set edges begin to turn lightly golden and the center is firm to the touch.
Remove from the oven and allow to cool completely before refrigerating for at least 2 hours to set further.
Once chilled, slice and enjoy this creamy, protein-rich dessert.