YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein whisked with a whole egg for a velvety texture, finished with a buttery almond flour crust.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
1 large Egg
2 tbsp Almond Flour
9 grams Vanilla Protein Powder
2 tsp Monk Fruit Sweetener
1/2 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin with a touch of coconut oil or non-stick spray.
Mix the almond flour with a tiny splash of water in a small bowl to create a crumbly dough, then press it firmly into the bottom of the ramekin to form the crust.
In a medium mixing bowl, whisk together the Greek yogurt, egg, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula or the back of a spoon.
Bake for 25 to 30 minutes until the edges are set and firm, but the center still has a slight, custard-like jiggle when shaken.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Transfer to the refrigerator and chill for at least two hours, or overnight, to allow the texture to fully set before serving.