YOUR SOLIN GENERATED RECIPE
Protein Cheesecake with Almond Crust
A velvety Greek yogurt cheesecake baked over a toasted almond crust, finished with a bright and zesty lemon garnish.
INGREDIENTS
20g Almond Flour
1 tsp Coconut Oil
200g Non-fat Greek Yogurt
12g Vanilla Whey Protein Isolate
1 large Egg White
1 tsp Stevia
PREPARATION
Preheat your oven to 325°F 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 the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and stevia until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center still has a very slight jiggle.
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
Chill for at least 3 hours or overnight to allow the cheesecake to fully set before serving.