YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt and vanilla protein cheesecake baked until set, topped with a vibrant strawberry compote for a silky smooth finish.
INGREDIENTS
3/4 cup Nonfat Plain Greek Yogurt
2/3 scoop Vanilla Whey Protein Powder
2 tbsp Egg Whites
2 tbsp Neufchatel Cheese
1 tbsp Almond Flour
1/3 cup Fresh Strawberries
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch oven-safe ramekin.
Press the almond flour into the bottom of the ramekin to form a very thin crust layer.
In a small mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, protein powder, and egg whites until the batter is completely smooth and lump-free.
Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 2 hours.
Slice the fresh strawberries and place them on top of the chilled cheesecake before serving.