YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-rich cheesecake with a grain-free almond crust and a creamy Greek yogurt filling, baked until perfectly set and topped with tart raspberries for a velvety finish.
INGREDIENTS
180g Non-fat Plain Greek Yogurt
15g Vanilla Whey Protein Isolate
46g Liquid Egg Whites
25g Almond Flour
30g Fresh Raspberries
5g Monk Fruit Sweetener
2g Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit to form a crumbly dough, then press it firmly into the bottom of your pan to create the crust.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, jelly-like jiggle.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 2 to 3 hours.
Top with fresh raspberries just before serving for a bright, tart contrast.