YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Strawberries
A velvety Greek yogurt cheesecake baked with a nutty almond flour crust and finished with a vibrant layer of juicy sliced strawberries.
INGREDIENTS
3/4 cup Nonfat Plain Greek Yogurt
10g Vanilla Whey Protein Powder
2 tbsp Liquid Egg Whites
4 tbsp Almond Flour
1 cup Fresh Strawberries, sliced
1 tsp Grass-fed Butter, melted
1 tsp Vanilla Extract
1 tbsp Monk Fruit Sweetener (optional)
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour and melted grass-fed butter until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
Pour the cheesecake filling over the crust and gently tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator.
Chill for at least 3 hours, or ideally overnight, to allow the texture to firm up properly.
Top with the fresh sliced strawberries just before serving for a bright and juicy finish.