YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein cheesecake on a graham cracker crust, finished with a smooth and velvety texture.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.6 scoop Vanilla Whey Protein Powder
2 ounces Neufchatel Cheese
2 large Egg Whites
4 tablespoons Graham Cracker Crumbs
1 teaspoon Vanilla Extract
2 tablespoons Monkfruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or ramekin.
In a small bowl, mix the graham cracker crumbs with a teaspoon of water to moisten, then press firmly into the bottom of the pan.
In a medium mixing bowl, beat the softened Neufchatel cheese until smooth, then whisk in the Greek yogurt and monkfruit sweetener.
Add the egg whites, vanilla extract, and protein powder, whisking gently until just combined to avoid incorporating too much air.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and let cool at room temperature before refrigerating for at least 3 hours to achieve a velvety texture.