YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
A creamy, light cheesecake that blends non-fat Greek yogurt and protein powder with a delicate almond flour crust. This dessert strikes a perfect balance between indulgence and nutrition, featuring a silky filling baked to a gentle set and finished with a hint of vanilla and honey.
INGREDIENTS
20g Almond Flour
5g Coconut Oil
Pinch of Salt
150g Non-fat Greek Yogurt
60g Low-fat Cream Cheese
1 Egg White
0.5 tsp Vanilla Extract
15g Vanilla Protein Powder
7g Honey
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small, individual springform pan or ramekin.
In a bowl, combine the almond flour, coconut oil, and a pinch of salt. Mix until the texture resembles wet sand.
Press the almond flour mixture evenly into the bottom of your prepared pan to form a compact, thin crust.
In another bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, vanilla protein powder, and honey until the mixture is smooth and uniform.
Pour the filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cheesecake filling is just set around the edges while still remaining slightly wobbly in the center.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.