YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Greek Yogurt
A smooth, oven-baked cheesecake made with Greek yogurt and vanilla protein on a toasted almond crust, finished with a bright strawberry glaze.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
20 grams Vanilla Whey Protein Powder
2 tablespoons Almond Flour
1 large Egg White
1 tablespoon Maple Syrup
0.5 cup sliced Strawberries
PREPARATION
Preheat your oven to 325°F (160°C).
In a small bowl, mix the almond flour with a teaspoon of water until it reaches a sandy consistency, then press it firmly into the bottom of a 4-inch ramekin.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and half of the maple syrup until the batter is completely smooth and lump-free.
Pour the cheesecake mixture over the almond crust in the ramekin.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight, gentle jiggle.
Remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 2 hours to set.
Top the chilled cheesecake with fresh sliced strawberries and a final drizzle of the remaining maple syrup before serving.