YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Individual cheesecake baked with a buttery almond flour base and creamy Greek yogurt, finished with a bright and velvety lemon zest.
INGREDIENTS
4.5 ounces Nonfat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Almond Flour
2 teaspoons Coconut Oil
1 teaspoon Maple Syrup
0.5 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F and line a 4-inch springform pan or a large ramekin with parchment paper.
In a small bowl, combine the almond flour, melted coconut oil, and maple syrup, stirring until a crumbly dough forms.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and lemon zest until the batter is completely silky and smooth.
Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any trapped air bubbles.
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 to cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 4 hours, or ideally overnight, to allow the protein and yogurt to set into a dense and creamy texture.