YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein whisked with egg over a nutty almond crust, topped with fresh blueberries for a velvety finish.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
1/2 scoop Vanilla Whey Protein Powder
1 large Egg
3 tablespoons Almond Flour
1/4 cup fresh Blueberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
Mix the almond flour with a teaspoon of water in a small bowl until a crumbly dough forms, then press it firmly and evenly into the bottom of the prepared dish.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg until the batter is completely smooth and free of lumps.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when moved.
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least two hours to achieve a firm texture.
Top with fresh blueberries just before serving.