YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with protein-rich Greek yogurt and vanilla bean, baked until set and finished with a buttery almond flour crust.
INGREDIENTS
1 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Isolate
0.25 cup Liquid Egg Whites
0.25 cup Almond Flour
1 teaspoon Vanilla Extract
2 tablespoons Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit, stirring until the mixture resembles damp sand.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey isolate, liquid egg whites, vanilla extract, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Transfer to the refrigerator for at least two hours to let the texture set into a silky finish before serving.