YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Whisked Greek yogurt and vanilla protein baked into a light almond crust, topped with fresh raspberries for a velvety set.
INGREDIENTS
1 cup Low-fat Greek Yogurt
10 grams Vanilla Whey Protein Powder
1/4 cup Liquid Egg Whites
2 tablespoons Almond Flour
2 tablespoons Maple Syrup
1/2 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or small oven-safe dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and maple syrup until the batter is completely smooth and free of lumps.
Gently fold in the almond flour until just combined to help provide structure to the cheesecake.
Pour the mixture into the prepared pan and smooth the top with a spatula.
Scatter the fresh raspberries evenly over the surface, pressing them slightly into the batter.
Bake for 35 to 40 minutes until the edges are firm and golden, but the center still has a slight, custard-like jiggle.
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Chill for at least 2 hours to allow the cheesecake to set into a dense, creamy texture before slicing.