YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and vanilla protein cheesecake baked over a light graham cracker crust, finished with a bright and juicy strawberry topping.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
23g Vanilla Whey Protein Isolate
1 large Egg White
1 sheet Graham Cracker
1 tsp Coconut Oil
0.5 cup Strawberries
PREPARATION
Preheat oven to 325°F (165°C).
Crush the graham cracker into fine crumbs and stir in the melted coconut oil.
Press the crumb mixture firmly into the bottom of a 4-inch ramekin or small springform pan.
In a medium bowl, whisk the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 22-25 minutes until the edges are firm but the center has a slight wobble.
Remove from the oven and allow to cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours to set.
Top with fresh sliced strawberries just before serving for a burst of sweetness.