YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with Greek yogurt and vanilla protein on a light almond crust, finished with a burst of tart raspberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
20g Vanilla Whey Protein Powder
1 Large Egg
3 tablespoons Almond Flour
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
1/2 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
Mix the almond flour with a few drops of water until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan to form the crust.
In a mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the almond crust and smooth the surface with a spoon.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least 2 hours.
Top the chilled cheesecake with fresh raspberries before slicing and serving.