YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with Greek yogurt and vanilla over a pressed almond flour crust, chilled until perfectly velvety.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
4 tablespoons Almond Flour
1 teaspoon Coconut Oil
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, 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 crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are firm and set, but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator.
Chill for at least 2 hours, or ideally overnight, to allow the texture to become rich and creamy before serving.