YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with a creamy Greek yogurt filling over a nutty almond flour crust, finished with a bright and velvety raspberry topping.
INGREDIENTS
1/2 cup Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Powder
1 large Egg White
5 tablespoons Almond Flour
2 teaspoons Coconut Oil
1 teaspoon Honey
1/2 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small ramekin
Stir together the almond flour, melted coconut oil, and honey in a small bowl until the mixture resembles wet sand
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer
Whisk the Greek yogurt, vanilla protein powder, and egg white in a medium bowl until the batter is completely smooth and silky
Pour the yogurt filling over the crust and smooth the top with a spatula
Bake for 25 to 30 minutes until the edges are set and the center has a very slight jiggle
Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours
Top with fresh raspberries just before serving for a bright and velvety finish