YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with Greek yogurt and vanilla protein, baked until set and topped with fresh, tart raspberries.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
0.5 large Egg (beaten)
1 tbsp Almond Flour
1 tbsp Monk Fruit Sweetener
0.5 tsp Vanilla Extract
0.25 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit to create a soft paste, then press it into the bottom of the ramekin to form a thin base.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, half of a beaten egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator for at least 2 hours to set completely.
Top with fresh raspberries before serving for a bright, tart finish.