YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Baked individual cheesecake made with creamy Greek yogurt and almond flour, finished with a hint of vanilla and a perfectly toasted crust.
INGREDIENTS
150g Non-fat Greek Yogurt
12g Vanilla Whey Protein Isolate
2 tbsp Liquid Egg Whites
3 tbsp Almond Flour
2 tbsp Pure Maple Syrup
1 tsp Coconut Oil
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan or a large ramekin with a touch of coconut oil.
In a small bowl, combine the almond flour, half a tablespoon of the maple syrup, and the melted coconut oil until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even base.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, the remaining maple syrup, and vanilla extract until the batter is completely smooth.
Pour the yogurt mixture over the crust and tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains just a bit jiggly.
Remove from the oven and allow it to cool at room temperature before transferring to the refrigerator for at least 2 hours to set.
Serve chilled directly from the ramekin or carefully remove from the springform pan for a clean presentation.