YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein cheesecake over a nutty almond flour base, finished with a crown of tart, juicy raspberries.
INGREDIENTS
150g Plain 2% Greek Yogurt
12g Vanilla Whey Protein Powder
1 Large Egg
3 tbsp Almond Flour
2 tsp Monk Fruit Sweetener
1/2 tsp Vanilla Extract
1/2 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large ramekin.
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it reaches a crumbly, dough-like consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form a thin, even crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to set for at least 2 hours.
Top with fresh raspberries just before serving for a bright, tart finish.