YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with Greek yogurt and vanilla protein, baked until set and finished with a burst of tart fresh raspberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
1.5 tablespoons Almond Flour
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
0.5 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
Chill for at least 2 hours to allow the texture to firm up properly.
Top with fresh raspberries just before serving for a bright, tart finish.