YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with Greek yogurt and vanilla protein, layered over a light graham cracker crust and topped with sweet, juicy strawberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Isolate
3 tbsp Liquid Egg Whites
25g Graham Cracker Crumbs
1 tsp Coconut Oil
0.5 cup Fresh Strawberries
1 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan with parchment paper.
Stir together the graham cracker crumbs and melted coconut oil in a small bowl until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust.
In a separate mixing bowl, whisk the Greek yogurt, protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 3 hours to set.
Top with sliced fresh strawberries just before serving for a clean and refreshing finish.