YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein cheesecake with a simple almond crust, finished with a vibrant and tart raspberry coulis.
INGREDIENTS
200 grams Non-fat Greek Yogurt
60 grams Egg Whites
15 grams Vanilla Whey Protein Powder
15 grams Almond Flour
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
50 grams Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it reaches a crumbly texture, then press it firmly into the bottom of the pan to form the crust.
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 2 hours.
Mash the fresh raspberries into a thick sauce and spread over the chilled cheesecake before serving.