YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with creamy Greek yogurt and vanilla bean, finished with a vibrant and jammy blueberry topping.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
0.25 cup Egg Whites
3 tablespoons Almond Flour
1 tablespoon Pure Maple Syrup
0.5 cup Fresh Blueberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water or maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and maple syrup until the batter is completely smooth and free of lumps.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.
While the cheesecake chills, heat the blueberries in a small saucepan over medium heat for 5 minutes until they burst and become jammy.
Top the chilled cheesecake with the blueberry compote before serving.