YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Almond-crusted cheesecake made with thick Greek yogurt and vanilla protein, baked until set and finished with a handful of fresh, juicy raspberries.
INGREDIENTS
0.5 cup Non-fat Greek Yogurt
18 grams Vanilla Whey Protein Powder
1 Large Egg
3 tablespoons Almond Flour
1.5 teaspoons Ghee
0.5 cup Fresh Raspberries
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C).
In a small bowl, mix the almond flour and melted ghee together until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create an even crust.
In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are slightly golden and set, but the center still has a very slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
Top with fresh raspberries just before serving.