YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Oven-baked Greek yogurt and vanilla protein filling over a buttery almond crust, chilled until perfectly velvety.
INGREDIENTS
3/4 cup Nonfat Greek Yogurt
25 grams Vanilla Whey Protein Powder
1 large Egg White
4 tablespoons Almond Flour
2 teaspoons Coconut Oil
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Bake for 22-25 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to achieve a firm, creamy texture.