YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake made with Greek yogurt and vanilla whey over a buttery almond flour crust, finished with a hint of bright lemon zest.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
2/3 scoop Vanilla Whey Protein Powder
2 tbsp Liquid Egg Whites
3 tbsp Almond Flour
1 tsp Coconut Oil, melted
1 tsp Vanilla Extract
1 tbsp Monk Fruit Sweetener (optional)
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
Press the almond flour mixture firmly into the bottom of the prepared pan to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 3 hours, or overnight, to allow the texture to become firm and creamy before serving.