YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Fresh Strawberries
Baked Greek yogurt and vanilla protein cheesecake over a light almond crust, finished with a layer of juicy sliced strawberries.
INGREDIENTS
0.9 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
2 tbsp Almond Flour
1 tsp Coconut Oil
1 cup Fresh Strawberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.
Whisk the Greek yogurt, vanilla protein powder, and egg white in a medium bowl until the batter is completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 22-25 minutes until the edges are set but the center remains slightly wobbly.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.
Top with the fresh sliced strawberries just before serving for a bright, juicy finish.