YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with thick Greek yogurt and vanilla protein over a nutty almond crust, finished with a burst of juicy blueberries.
INGREDIENTS
200g Nonfat Greek Yogurt
15g Vanilla Whey Protein Powder
46g Liquid Egg Whites
30g Almond Flour
5g Coconut Oil
12g Monk Fruit Sweetener
40g Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
In a small bowl, mix the almond flour with melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan to form the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Gently press the fresh blueberries into the top of the yogurt mixture.
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 at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the cheesecake to fully set and develop its signature silky texture.