YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Chilled protein cheesecake made with Greek yogurt and vanilla whey on a toasted almond crust, topped with fresh juicy blueberries.
INGREDIENTS
1.25 cups Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein
0.25 cup Egg Whites
5 tablespoons Almond Flour
0.5 cup Fresh Blueberries
1 teaspoon Coconut Oil
PREPARATION
Preheat your oven to 325°F (165°C).
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to form the crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, and egg whites until the batter is completely smooth.
Pour the yogurt filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to become firm and creamy.
Top with fresh blueberries just before serving.