YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety protein-packed cheesecake made with Greek yogurt and almond flour, finished with a handful of tart, bursting raspberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.6 scoop Vanilla Whey Protein Isolate
1 Large Egg
3 tbsp Almond Flour
1 tsp Honey
0.5 cup Fresh Raspberries
0.5 tsp Vanilla Extract
1 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
In a small bowl, combine the almond flour and honey, mixing until it reaches a crumbly texture.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
Pour the cheesecake batter over the crust and tap the pan gently on the counter to release any air bubbles.
Arrange the fresh raspberries on top of the batter, pressing them in slightly.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a 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 cheesecake to set fully before slicing and serving.