YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked with Greek yogurt and an almond flour crust, this protein cheesecake is finished with a bright and jammy raspberry topping.
INGREDIENTS
170g Nonfat Greek Yogurt
8g Vanilla Whey Protein Powder
30g Liquid Egg Whites
18g Almond Flour
7g Coconut Oil
50g Fresh Raspberries
12g Monk Fruit Sweetener
2g Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the ramekin to create a solid crust layer.
Whisk the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract together in a medium bowl until the batter is perfectly smooth.
Pour the cheesecake filling over the prepared crust and smooth the surface with a spoon.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Refrigerate for at least two hours to allow the texture to firm up.
Top with fresh raspberries just before serving for a bright and jammy finish.