YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and vanilla protein cheesecake baked over a toasted almond flour crust, finished with a bright hint of lemon.
INGREDIENTS
340g Non-fat Plain Greek Yogurt
15g Vanilla Whey Protein Isolate
60g Liquid Egg Whites
21g Almond Flour
5g Coconut Oil
21g Honey
1 tsp Vanilla Extract
1 tsp Lemon Juice
PREPARATION
Preheat your oven to 325°F and line the bottom of a small 4-inch springform pan with parchment paper.
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate mixing bowl, whisk the Greek yogurt, protein powder, egg whites, honey, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.
Bake for 30 to 35 minutes until the edges are firm and slightly golden but the center remains slightly jiggly.
Remove from the oven and let the cheesecake cool completely at room temperature before transferring to the refrigerator.
Chill for at least 3 hours or overnight to allow the proteins to set into a silky, creamy consistency.