YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvet-smooth cheesecake made with protein-rich Greek yogurt and vanilla, baked until set and topped with a bright, tart raspberry compote.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
0.25 scoop Vanilla Whey Protein Isolate
3 tablespoons Liquid Egg Whites
2 tablespoons Almond Flour
1 cup Fresh Raspberries
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line a 4-inch springform pan with parchment paper.
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla extract, and monk fruit sweetener until the texture is completely smooth.
Gently fold in the vanilla protein powder using a spatula until no dry clumps remain.
Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.
Pour the yogurt mixture over the almond flour base and smooth the top with a spoon.
Bake for 25 to 30 minutes until the edges are set but 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 3 hours to allow the proteins to set into a cheesecake consistency.
Mash half of the raspberries into a light sauce and top the chilled cheesecake with the sauce and remaining whole berries before serving.