YOUR SOLIN GENERATED RECIPE
Silky Vanilla Protein Cheesecake
A velvety vanilla cheesecake baked with Greek yogurt and protein powder over a light graham cracker base, finished with a luscious, creamy texture.
INGREDIENTS
150g Nonfat Greek Yogurt
1 scoop Vanilla Whey Protein
3 tbsp Liquid Egg Whites
45g Fat-Free Cream Cheese
0.5 sheet Graham Cracker
0.5 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.
In a medium mixing bowl, whisk the fat-free cream cheese and Greek yogurt together until the mixture is completely smooth and no lumps remain.
Add the vanilla protein powder, liquid egg whites, and vanilla extract to the bowl, stirring gently until well combined but not over-aerated.
Crush the graham cracker into fine crumbs and press them firmly into the bottom of the prepared ramekin to form a thin base.
Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
Bake for 20-25 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to achieve a luscious, firm texture.