YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Almond Crust
A chilled cheesecake made with Greek yogurt and vanilla protein on a grain-free almond base, finished with a hint of maple and a buttery toasted crust.
INGREDIENTS
1/4 cup Almond Flour
150g Nonfat Plain Greek Yogurt
1 large Egg White
10g Vanilla Whey Protein Powder
1 tablespoon Coconut Oil, melted
3/4 tablespoon Maple Syrup
1/2 teaspoon Vanilla Extract
1/4 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small 4-inch springform pan or ramekin.
Combine the almond flour and melted coconut oil in a small bowl until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
Bake the crust for 8 to 10 minutes until it is lightly golden and fragrant.
While the crust bakes, whisk together the Greek yogurt, egg white, protein powder, maple syrup, vanilla extract, and lemon zest until completely smooth.
Remove the crust from the oven and lower the temperature to 300°F (150°C).
Pour the yogurt filling over the warm crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
Chill for at least 3 hours, or ideally overnight, to allow the texture to become firm and creamy before serving.