YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with Greek yogurt and an almond flour base, scented with vanilla for a velvety smooth finish.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
12 grams Vanilla Whey Protein Isolate
1 large Egg
3 tablespoons Almond Flour
1 teaspoon Vanilla Extract
1 tablespoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin with a touch of coconut oil.
Press the almond flour firmly into the bottom of the prepared pan to create a thin, even crust layer.
In a medium mixing bowl, combine the Greek yogurt, egg, vanilla protein powder, vanilla extract, and monk fruit sweetener.
Whisk the mixture vigorously until the batter is completely smooth and no lumps of protein powder remain.
Pour the cheesecake filling over the almond flour base and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool completely at room temperature.
Transfer to the refrigerator for at least 3 hours to allow the cheesecake to fully set into a velvety, sliceable texture.