YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and protein-infused cheesecake baked over a nutty almond flour crust, finished with a bright hint of lemon zest.
INGREDIENTS
1 cup Non-fat Greek Yogurt
1.5 ounces Neufchatel Cheese
1 large Egg White
10 grams Vanilla Whey Isolate
2 tablespoons Almond Flour
1 teaspoon Honey
1 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
Combine the almond flour and honey in a small bowl until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.
In a medium mixing bowl, whisk together the Greek yogurt and softened Neufchatel cheese until completely smooth and free of lumps.
Add the egg white, vanilla whey isolate, vanilla extract, and lemon zest to the yogurt mixture and stir until just combined.
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and let cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the proteins to set and the flavors to meld before serving.