YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Oat and almond-crusted cheesecake made with whipped Greek yogurt and vanilla, baked until set and finished with a tangy raspberry topping.
INGREDIENTS
120 grams Nonfat Greek Yogurt
1 large Egg White
18 grams Almond Flour
9 grams Oat Flour
5 grams Vanilla Whey Protein
30 grams Fresh Raspberries
10 grams Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin with coconut oil or parchment paper.
In a small mixing bowl, combine the almond flour, oat flour, and a teaspoon of water until it forms a slightly sticky, crumbly dough.
Press the dough firmly into the bottom of the ramekin to create an even crust layer.
In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, and monk fruit sweetener until the mixture is completely smooth and aerated.
Pour the cheesecake batter over the crust and tap the ramekin on the counter to release any air bubbles.
Bake for 25 to 30 minutes or until the edges are firm and the center has a very slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the texture to set into a silky consistency.
Top with fresh raspberries just before serving for a bright, tart finish.