YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake made with thick Greek yogurt and a nutty almond flour crust, baked until perfectly set with a bright, zesty lemon finish.
INGREDIENTS
1 cup Nonfat Plain Greek Yogurt
12 grams Vanilla Whey Protein Powder
1 large Egg White
15 grams Almond Flour
5 grams Coconut Oil
5 grams Maple Syrup
0.5 teaspoon Vanilla Extract
0.5 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F.
Stir together the almond flour, coconut oil, and maple syrup in a small bowl until a crumbly dough forms.
Press the mixture firmly into the bottom of a 4-inch springform pan or a large ramekin to create the base.
In a separate bowl, whisk the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and lemon zest until the batter is completely smooth.
Pour the yogurt filling over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and allow to cool to room temperature before refrigerating for at least 3 hours to achieve a velvety texture.