YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with protein-rich Greek yogurt and vanilla, baked over a nutty almond crust and finished with a burst of juicy blueberries.
INGREDIENTS
6 oz Non-fat Plain Greek Yogurt
8g Vanilla Whey Protein Isolate
1 large Egg White
4 tbsp Almond Flour
1.5 tsp Coconut Oil, melted
1/4 cup Fresh Blueberries
1 tbsp Monkfruit Sweetener
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small mixing bowl, combine the almond flour, melted coconut oil, and a pinch of monkfruit sweetener until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of your prepared pan to form an even crust layer.
In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, remaining monkfruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and gently smooth the top with a spatula.
Scatter the fresh blueberries over the top of the yogurt mixture.
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 let it cool completely at room temperature.
Transfer to the refrigerator for at least 2 hours to allow the cheesecake to fully set before slicing and serving.