YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and vanilla protein cheesecake baked over a light almond flour crust, finished with a bright hint of lemon zest.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
18 grams Vanilla Whey Protein Powder
1 large Egg White
1.5 ounces Neufchatel Cheese
1 tablespoon Almond Flour
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
1/2 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
Press the almond flour into the bottom of the pan to create a thin, even crust layer.
In a medium mixing bowl, whisk the softened Neufchatel cheese and monk fruit sweetener until completely smooth and creamy.
Add the Greek yogurt, vanilla extract, and lemon zest, whisking until well combined.
Gently stir in the vanilla protein powder and the egg white, being careful not to over-mix to avoid adding too much air.
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight, custard-like jiggle.
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Chill for at least 3 to 4 hours, or ideally overnight, to allow the texture to set into a silky, decadent consistency.