YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
A crustless cheesecake baked with thick Greek yogurt and vanilla protein, finished with a bright and tangy raspberry swirl.
INGREDIENTS
200g Non-fat Greek Yogurt
15g Vanilla Whey Protein Powder
46g Egg Whites
20g Almond Flour
10g Monk Fruit Sweetener
5g Vanilla Extract
50g Fresh Raspberries
5g Lemon Juice
PREPARATION
Preheat oven to 325°F and line a 4-inch springform pan with parchment paper.
Whisk the Greek yogurt, egg whites, vanilla extract, and lemon juice in a medium bowl until completely smooth.
Gently fold in the vanilla protein powder, almond flour, and monk fruit sweetener until the batter is velvety.
Transfer the batter into the prepared pan and smooth the top with a spatula.
Crush half of the raspberries and swirl them into the batter with a toothpick.
Bake for 28-32 minutes until the edges are set but the center remains slightly jiggly.
Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours to set.
Garnish with the remaining fresh raspberries and serve chilled.