YOUR SOLIN GENERATED RECIPE
Classic New York Style Protein Cheesecake
Velvety Greek yogurt and Neufchâtel base baked over a buttery almond flour crust for a decadent, high-protein treat that feels like a classic indulgence.
INGREDIENTS
1 tsp ghee
2 tbsp almond flour
2 oz Neufchâtel cheese
0.75 cup non-fat Greek yogurt
0.5 scoop vanilla protein powder
1 large egg
1 tbsp monk fruit sweetener
0.5 tsp vanilla extract
0.25 tsp lemon zest
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour and melted ghee, then press the mixture firmly into the bottom of the prepared pan to form a crust.
In a medium mixing bowl, whisk the softened Neufchâtel cheese until smooth and creamy.
Add the Greek yogurt, egg, monk fruit sweetener, vanilla extract, and lemon zest to the cheese, whisking until fully incorporated.
Gently fold in the vanilla protein powder until no clumps remain, being careful not to over-mix.
Pour the cheesecake batter over the crust and 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 to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours before serving.