YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Enjoy a creamy, protein-packed cheesecake that’s light yet satisfying. This dessert layers a velvety blend of nonfat Greek yogurt, vanilla whey protein isolate, and fat-free cream cheese over a delicate almond flour crust, lightly bound with butter. It’s a refreshingly silky treat perfect for your post-dinner indulgence.
INGREDIENTS
150g nonfat Greek Yogurt
12g vanilla whey protein isolate
50g fat-free cream cheese
20g almond flour
5g light butter
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour and light butter. Mix until a crumbly dough forms and press this mixture evenly into the base of a small springform pan to create the crust.
In a separate bowl, blend the nonfat Greek yogurt, vanilla whey protein isolate, and fat-free cream cheese until the mixture is smooth and creamy.
Pour the creamy filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 15-18 minutes, just enough to set the filling slightly, or for an alternative no-bake version, chill the cheesecake in the refrigerator for at least 3 hours.
Allow to cool (or keep chilled) before serving to enjoy its silky texture.