YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with fresh sliced strawberries for a bright, juicy finish.
INGREDIENTS
2/3 cup Non-fat Greek Yogurt
20g Vanilla Whey Protein Powder
1 large Egg
2 tbsp Almond Flour
1/2 cup Strawberries
1 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour with a few drops of water or a pinch of stevia until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
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 before transferring to the refrigerator for at least 2 hours to set.
Slice the fresh strawberries and arrange them beautifully over the top of the chilled cheesecake before serving.