YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Greek Yogurt Protein Cheesecake
Oven-baked cheesecake made with thick Greek yogurt and vanilla protein over a buttery almond flour crust, finished with a toasted golden edge.
INGREDIENTS
170 grams Non-fat Greek Yogurt
20 grams Vanilla Protein Powder
1 large Egg White
30 grams Almond Flour
10 grams Coconut Oil
20 grams Low-fat Cream Cheese
1 teaspoon Vanilla Extract
2 teaspoons Monk Fruit Sweetener
1 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F and line a small springform pan or ramekin with parchment paper.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
In a medium mixing bowl, whisk together the Greek yogurt, low-fat cream cheese, lemon zest, and monk fruit until completely smooth.
Add the vanilla protein powder, egg white, and vanilla extract to the yogurt mixture, stirring until just combined without over-mixing.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours to achieve a firm, creamy texture.