YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and vanilla cheesecake baked over a toasted almond flour crust, finished with a burst of fresh, juicy blueberries.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
10 grams Vanilla Whey Protein Powder
1 large Egg White
2.5 tablespoons Almond Flour
1 teaspoon Coconut Oil
1 teaspoon Honey
0.25 cup Fresh Blueberries
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C).
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, honey, and vanilla extract until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, while the center remains just a bit jiggly.
Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator for at least 2 hours to fully set.
Top with fresh blueberries just before serving.