YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Oven-baked Greek yogurt and vanilla protein cheesecake on a light almond crust, finished with a handful of juicy blueberries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
14 grams Vanilla Whey Protein Isolate
2 large Egg Whites
2.5 tbsp Almond Flour
0.5 cup Fresh Blueberries
1 tsp Vanilla Extract
1 tsp Lemon Juice
1 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch small springform pan or a large oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it reaches a crumbly, dough-like consistency.
Press the almond mixture firmly into the bottom of your prepared pan to form an even, thin crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, lemon juice, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the almond crust and gently tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains just a bit jiggly.
Remove from the oven and let the cheesecake cool completely at room temperature for about 30 minutes.
Transfer to the refrigerator for at least 2 hours to allow the texture to set and become creamy.
Top with fresh blueberries just before serving for a bright, juicy finish.