YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with a nutty almond crust and topped with fresh berries, offering a silky smooth texture.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
4 tbsp Almond Flour
1 tsp Coconut Oil
1 tbsp Maple Syrup
0.25 cup Fresh Blueberries
PREPARATION
Preheat your oven to 325°F and line a small springform pan or a large ramekin with parchment paper.
Combine the almond flour, melted coconut oil, and one teaspoon of the maple syrup in a small bowl until the mixture is crumbly.
Press the almond mixture firmly into the bottom of the prepared pan to create a solid crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, and the remaining maple syrup until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center remains just a bit jiggly.
Remove from the oven and let it cool at room temperature before placing it in the refrigerator for at least 2 hours to set fully.
Top the chilled cheesecake with fresh blueberries before slicing and serving.