YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a nutty almond crust and topped with a burst of juicy blueberries.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein
1 large Egg White
4 tablespoons Almond Flour
1.5 teaspoons Coconut Oil
0.5 cup Blueberries
PREPARATION
Preheat your oven to 325°F (165°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 an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth.
Stir in a drop of vanilla extract or a pinch of stevia if extra sweetness is desired.
Pour the yogurt mixture over the crust and smooth the top with a spatula.
Gently press the fresh blueberries into the top of the cheesecake batter.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.