YOUR SOLIN GENERATED RECIPE
Vanilla Protein Cheesecake with Greek Yogurt
A smooth vanilla cheesecake made with creamy Greek yogurt and whey protein, baked over a light graham cracker crust for a perfectly toasted finish.
INGREDIENTS
0.5 cup Non-fat Greek Yogurt
30 grams Vanilla Whey Protein Powder
1 ounce Low-fat Cream Cheese
20 grams Graham Cracker Crumbs
0.5 teaspoon Unsalted Butter
0.5 teaspoon Vanilla Extract
1 teaspoon Stevia
PREPARATION
Preheat your oven to 325°F (160°C).
Melt the butter and mix it with the graham cracker crumbs in a small bowl until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of a small oven-safe ramekin or mini springform pan.
In a separate mixing bowl, combine the Greek yogurt, vanilla protein powder, softened cream cheese, vanilla extract, and stevia.
Whisk the filling vigorously until the mixture is completely smooth and free of lumps.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake for 20 to 25 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator.
Chill for at least 2 hours to allow the cheesecake to set into a velvety, firm texture before serving.