YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla whey, finished with a buttery almond flour crust and a hint of bright lemon zest.
INGREDIENTS
0.95 cup Nonfat Greek Yogurt
0.4 scoop Vanilla Whey Protein Powder
2 large Egg Whites
2 tablespoons Almond Flour
0.5 tablespoon Coconut Oil
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
Pour the cheesecake filling over the crust and tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator.
Chill for at least 2 to 4 hours to allow the texture to set before serving.