YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Oven-baked Greek yogurt and vanilla protein cheesecake, chilled and finished with a handful of juicy fresh blueberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
10 grams Vanilla Whey Protein Powder
1 Large Egg
2 tablespoons Almond Flour
1 teaspoon Vanilla Extract
30 grams Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, and vanilla extract until the batter is completely smooth.
Fold in the almond flour to provide structure and a hint of nutty flavor.
Pour the mixture into the prepared pan and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.
Top with fresh blueberries just before serving for a bright, fruity finish.