YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries for a velvety, smooth finish.
INGREDIENTS
0.66 cup Nonfat Greek Yogurt
0.4 scoop Vanilla Whey Protein
2 oz Neufchatel Cheese
1 large Egg White
0.4 cup Fresh Raspberries
1.5 tbsp Almond Flour
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.
Press the almond flour into the bottom of the pan to create a thin, even base.
In a medium mixing bowl, whisk together the Greek yogurt and softened Neufchatel cheese until the mixture is completely smooth.
Add the egg white, vanilla protein powder, and a drop of vanilla extract if desired, whisking until fully incorporated.
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 3 hours to allow the texture to set.
Top with fresh raspberries just before serving.