YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with Greek yogurt and vanilla protein, finished with a light dusting of graham cracker crumbs and a hint of zesty lemon.
INGREDIENTS
1 cup Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Powder
0.25 cup Egg Whites
1.5 ounces Low-fat Cream Cheese
1 tablespoon Graham Cracker Crumbs
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt and softened low-fat cream cheese until the mixture is completely smooth.
Stir in the vanilla protein powder and a pinch of monk fruit sweetener or stevia if additional sweetness is desired.
Gently fold in the egg whites and a teaspoon of lemon zest until the batter is uniform and airy.
Sprinkle half of the graham cracker crumbs into the bottom of the prepared pan to create a light base.
Pour the cheesecake batter over the crumbs and smooth the top with a spatula.
Sprinkle the remaining graham cracker crumbs over the top of the batter.
Bake for 30 to 35 minutes until the edges are firm but the center still has a slight, custard-like jiggle.
Remove from the oven and let cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 3 hours to allow the cheesecake to set into a velvety, sliceable consistency.