YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A creamy Greek yogurt and vanilla filling baked over a nutty almond flour crust, resulting in a perfectly smooth and velvety texture.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
1 large Egg White
5 grams Vanilla Whey Protein Powder
3 tablespoons Almond Flour
1 teaspoon Coconut Oil
1 teaspoon Maple Syrup
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, combine the almond flour, melted coconut oil, and maple syrup until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, egg white, protein powder, and vanilla extract until the batter is completely smooth.
Pour the yogurt mixture over the crust and tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours to set into a velvety texture.