YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Whisked Greek yogurt and vanilla protein baked into a nutty almond crust, topped with fresh raspberries for a burst of tart sweetness.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein
1 large Egg White
3 tbsp Almond Flour
1 tsp Coconut Oil
0.25 cup Fresh Raspberries
1 tbsp Monk Fruit Sweetener
0.5 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large ramekin.
In a small bowl, combine the almond flour and melted coconut oil until the texture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and slightly golden while the center remains slightly jiggly.
Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the proteins to set and the texture to become creamy.
Top with fresh raspberries just before serving.