YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with a grain-free almond crust and a creamy Greek yogurt filling, finished with a hint of vanilla and a velvety texture.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
0.25 cup Liquid Egg Whites
5 tbsp Almond Flour
2 tsp Coconut Oil (melted)
1 tsp Vanilla Extract
1 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil until the mixture reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form an even, compact crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the crust and gently tap the pan on the counter to release any trapped air bubbles.
Bake for 25-30 minutes, or until the edges are set and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Refrigerate for at least 3 hours, or overnight, to allow the filling to fully set into a velvety, creamy texture before serving.