YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Creamy Greek yogurt and vanilla protein baked into a nutty almond crust, topped with a vibrant and tart raspberry compote.
INGREDIENTS
1 cup Nonfat Plain Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
1 large Egg White
4 tablespoons Almond Flour
1 tablespoon Maple Syrup
0.5 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, combine the almond flour with one teaspoon of the maple syrup and a tiny splash of water until it reaches a crumbly, dough-like consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining maple syrup until the batter is completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.
While the cheesecake sets, gently mash the raspberries in a small bowl to create a fresh sauce.
Top the chilled cheesecake with the raspberry sauce just before serving.