YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with protein-rich Greek yogurt and vanilla, baked over a nutty almond flour crust for a perfectly creamy finish.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
3 tablespoons Egg Whites
1 ounce Neufchatel Cheese
2 tablespoons Almond Flour
1 teaspoon Coconut Oil
1 tablespoon Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.
Stir together the almond flour and melted coconut oil in a small bowl 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.
Place the Greek yogurt, protein powder, egg whites, Neufchatel cheese, monk fruit sweetener, and vanilla extract into a blender.
Process the mixture until completely smooth and aerated, ensuring no lumps of cream cheese remain.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
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 allow the cheesecake to cool to room temperature on a wire rack.
Transfer to the refrigerator for at least 3 hours, or overnight, to allow the texture to become firm and silky before serving.