YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake made with creamy Greek yogurt and a nutty almond flour base, finished with a vibrant and tart blueberry compote.
INGREDIENTS
170g Non-fat Greek Yogurt
14g Vanilla Whey Protein Isolate
1 large Egg White
15g Almond Flour
5g Coconut Oil
50g Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or a large ramekin.
In a small bowl, combine the almond flour and melted coconut oil, mixing until it reaches a sandy texture.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth.
Pour the cheesecake filling over the crust and gently tap the pan on the counter to release any air bubbles.
Bake for 25-30 minutes until the edges are firm but the center still has a slight jiggle when shaken.
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.
Top with fresh blueberries just before serving for a burst of fresh flavor.