YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Oven-baked cheesecake made with creamy Greek yogurt and vanilla protein, finished with a topping of vibrant, juicy raspberries.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
1 large Egg White
12 grams Vanilla Whey Protein Powder
3 tablespoons Almond Flour
0.5 cup Fresh Raspberries
1 tablespoon Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
Whisk the Greek yogurt, egg white, vanilla extract, and monk fruit sweetener in a medium bowl until the mixture is completely smooth.
Sift in the vanilla protein powder and almond flour, stirring gently until no clumps remain and the batter is uniform.
Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
Bake for 25 to 30 minutes until the edges are set and firm, but the center remains slightly jiggly.
Remove from the oven and let it cool at room temperature before chilling in the refrigerator for at least three hours to set the texture.
Top with fresh raspberries just before serving for a bright, tart finish.