YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and finished with a handful of tart, fresh raspberries.
INGREDIENTS
230g Non-fat Greek Yogurt
12g Vanilla Whey Protein Isolate
3 tbsp Egg Whites
2 oz Low-fat Cream Cheese
2 tbsp Monk Fruit Sweetener
1 tsp Vanilla Extract
1/4 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a medium mixing bowl, whisk the low-fat cream cheese until smooth and creamy.
Stir in the non-fat Greek yogurt until fully combined with the cream cheese.
Add the vanilla protein powder, monk fruit sweetener, and vanilla extract, mixing until the batter is completely smooth and no clumps remain.
Gently whisk in the egg whites until the mixture is uniform.
Pour the batter into the prepared pan and 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 4 hours, or overnight, to allow the cheesecake to fully set.
Top with fresh raspberries just before serving.