YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake baked with protein-rich Greek yogurt and vanilla, finished with a bright and tangy raspberry swirl.
INGREDIENTS
1 cup Non-fat Greek Yogurt
1 ounce Neufchatel Cheese
1 large Egg White
10 grams Vanilla Whey Protein Isolate
2 tablespoons Almond Flour
1 teaspoon Maple Syrup
1/4 cup Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, egg white, whey protein powder, and maple syrup until the batter is completely smooth.
Fold in the almond flour until well combined to provide structure to the cheesecake.
Pour the mixture into the prepared pan and smooth the top with a spatula.
Mash the raspberries in a small bowl and drop small spoonfuls onto the cheesecake batter, using a toothpick to create a decorative swirl.
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to set completely.