YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A baked Greek yogurt and vanilla protein cheesecake with a light almond flour crust, topped with fresh blueberries for a burst of juicy sweetness.
INGREDIENTS
1 cup Non-fat Greek Yogurt
10 grams Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
2 tablespoons Monkfruit Sweetener
1 teaspoon Vanilla Extract
1/4 cup Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener until it forms a crumbly dough, then press it firmly into the bottom of the pan to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monkfruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the cheesecake mixture over the almond 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 when shaken.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to allow the texture to firm up.
Top with fresh blueberries before serving for a refreshing and juicy finish.