YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Enjoy a light yet indulgent cheesecake that balances creamy tang from Greek yogurt and low-fat cream cheese with a hint of protein boost from egg whites and a touch of whey. The almond flour crust provides a nutty crunch, while a delicate topping of low-fat sour cream and almond slivers adds texture and visual appeal.
INGREDIENTS
1/4 cup Almond Flour (28g)
3/4 cup Nonfat Greek Yogurt (185g)
2 large Egg Whites (34g)
2.5 oz Low-Fat Cream Cheese (70g)
0.25 scoop Whey Protein Isolate (7.5g)
1 serving Stevia
2 tablespoons Low-Fat Sour Cream (30g)
1 tablespoon Sliced Almond Slivers (8g)
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F.
In a small bowl, mix the almond flour with a tiny pinch of stevia to form the crust. Press this mixture evenly into the bottom of a small, springform pan.
Bake the crust for 8-10 minutes until lightly set, then remove from the oven and allow to cool.
In a blender, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, whey protein isolate, vanilla extract, and stevia. Blend until completely smooth and silky.
Pour the filling over the pre-baked crust, spreading it evenly.
Bake the cheesecake at 350°F for 18-20 minutes, or until the center is just set. Avoid overbaking to maintain a creamy texture.
Remove from the oven and chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up.
Before serving, top with low-fat sour cream and a sprinkle of sliced almond slivers for added texture and flavor.