YOUR SOLIN GENERATED RECIPE
Silky Protein Cheesecake with Greek Yogurt
Indulge in a perfectly creamy and light cheesecake that packs a protein punch. This dessert combines nonfat Greek yogurt, low-fat cream cheese, a touch of egg white, and whey protein for a smooth texture, all nestled on a delicate almond flour crust. The result is a luxuriously silky cheesecake that satisfies your sweet cravings while keeping your macros in check.
INGREDIENTS
1 container (170g) Nonfat Greek Yogurt
1.5 ounces Low-Fat Cream Cheese
0.5 Egg White
0.5 scoop Whey Protein Powder
0.2 cup Almond Flour
1 teaspoon Vanilla Extract
1 teaspoon Honey
PREPARATION
Preheat the oven to 350°F (175°C). Lightly grease a small springform pan.
Combine the almond flour with half of the vanilla extract and a few drops of honey in a bowl. Press this mixture evenly into the bottom of the pan to form a thin crust.
Bake the crust in the preheated oven for about 8-10 minutes until lightly golden. Remove and let cool.
In a mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and 0.5 egg white until smooth.
Stir in the whey protein powder, remaining vanilla extract, and honey until fully incorporated.
Pour the mixture over the cooled crust and smooth the top with a spatula.
Chill the cheesecake in the refrigerator for at least 3 hours, or until set.
Slice and serve chilled, enjoying its silky texture and balanced sweetness.