YOUR SOLIN GENERATED RECIPE
High-Protein Greek Yogurt Cheesecake with Almond Crust
Baked Greek yogurt and vanilla protein cheesecake with a toasted almond flour crust, finished with a burst of fresh, juicy blueberries.
INGREDIENTS
200g Non-fat Greek Yogurt
1 scoop Vanilla Whey Protein Isolate
1 large Egg White
1/4 cup Almond Flour
10g Honey
7g Coconut Oil
50g Fresh Blueberries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, combine the almond flour, honey, and melted coconut oil until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
Bake the crust for 8-10 minutes until it is lightly golden and fragrant, then remove from the oven to cool slightly.
In a medium mixing bowl, whisk together the Greek yogurt, whey protein powder, egg white, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 4 hours.
Top with fresh blueberries before serving for a bright, tart finish.