YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked cheesecake made with protein-packed Greek yogurt and vanilla on a light almond-oat crust, finished with a bright and zesty lemon twist.
INGREDIENTS
170g Non-fat Greek Yogurt
20g Vanilla Whey Protein Powder
30g Egg Whites
12g Almond Flour
10g Oat Flour
7g Honey
10g Monk Fruit Sweetener
4g Vanilla Extract
2g Lemon Zest
PREPARATION
Preheat your oven to 325°F.
Combine the almond flour, oat flour, and honey in a small bowl until a crumbly dough forms.
Press the dough firmly into the bottom of a 4-inch mini springform pan or a greased ramekin to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until the batter is smooth.
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
Bake for 25 to 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 completely at room temperature.
Refrigerate for at least 3 hours to allow the cheesecake to firm up into a velvety texture before serving.