YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with protein-packed Greek yogurt and vanilla, chilled and topped with a handful of tart raspberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
25 grams Vanilla Whey Protein Isolate
1 large Egg
2 tablespoons Almond Flour
1/4 cup Fresh Raspberries
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or large oven-safe ramekin.
In a small bowl, mix the almond flour with a few drops of water or a calorie-free sweetener to form a crumbly paste and press it firmly into the bottom of the pan to form a base.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and vanilla extract until the batter is completely smooth and no lumps remain.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.
Top with fresh raspberries just before serving for a bright, tart finish.