YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety vanilla bean protein cheesecake baked over a crisp graham cracker crust, finished with a bright and tangy raspberry topping.
INGREDIENTS
1 cup Non-fat Greek Yogurt
12g Vanilla Whey Protein
1 large Egg White
1 oz Neufchatel Cheese
1 sheet Graham Cracker
0.5 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
Crush the graham cracker into fine crumbs and press firmly into the bottom of the ramekin to form a base.
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and softened Neufchatel cheese until completely smooth.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set.
Top with fresh raspberries and enjoy this chilled, high-protein treat.