YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked with Greek yogurt and almond flour, this protein-packed vanilla cheesecake is topped with raspberries that are vibrant and juicy.
INGREDIENTS
0.6 cup Non-fat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
1 large Egg White
2 tablespoons Almond Flour
1 tablespoon Maple Syrup
0.5 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325 degrees F and lightly grease a small four inch springform pan or ramekin.
Combine the almond flour with one teaspoon of the maple syrup in a small bowl until it reaches a sandy texture.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust.
Whisk the Greek yogurt, vanilla protein powder, egg white, and the remaining maple syrup together in a medium bowl until the batter is completely smooth.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight wobble.
Allow the cheesecake to cool at room temperature before transferring it to the refrigerator to chill for at least two hours.
Garnish with fresh raspberries just before serving for a bright and tart finish.