YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Oven-baked cheesecake made with thick Greek yogurt and vanilla protein on a toasted almond crust, finished with a handful of tart, fresh raspberries.
INGREDIENTS
150 grams Non-fat Greek Yogurt
12 grams Vanilla Protein Powder
1 large Egg White
30 grams Almond Flour
5 grams Coconut Oil
60 grams Fresh Raspberries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
Bake the crust for 8 minutes until it is lightly golden and fragrant.
While the crust bakes, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract in a medium bowl until the batter is completely smooth.
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
Place the pan in the oven and bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
Chill for at least 2 hours to allow the texture to firm up completely.
Top with fresh raspberries just before serving.