YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with fresh raspberries for a burst of bright, tart flavor.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
15 grams Vanilla Whey Protein Powder
1 large Egg
1 ounce Light Cream Cheese
1 tablespoon Graham Cracker Crumbs
0.5 cup Fresh Raspberries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
In a medium mixing bowl, whisk the Greek yogurt and softened light cream cheese until the mixture is completely smooth.
Add the egg, vanilla extract, and your preferred zero-calorie sweetener, beating until well combined.
Gently fold in the vanilla protein powder using a spatula until the batter is creamy and free of any dry lumps.
Sprinkle the graham cracker crumbs evenly into the bottom of the prepared pan to form a thin, light base.
Pour the cheesecake mixture over the crumbs and smooth the top surface with a spatula.
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, custard-like wobble.
Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 3 hours to set fully.
Top with fresh raspberries just before serving for a vibrant and tart finishing touch.