YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein whisked with egg whites over a grain-free almond crust, finished with a drizzle of floral honey.
INGREDIENTS
0.75 cup Non-fat Plain Greek Yogurt
15 grams Vanilla Whey Protein Powder
2 large Egg Whites
3 tablespoons Almond Flour
1.5 teaspoons Honey
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, mix the almond flour with a tiny drop of water or honey to create a sandy texture, then press it firmly into the bottom of the prepared dish to form the crust.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, honey, and vanilla extract until the mixture is completely smooth and creamy.
Pour the cheesecake batter over the almond crust and tap the dish on the counter to release any trapped air bubbles.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle when shaken.
Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the proteins to set fully before serving.