YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and light cream cheese blended with vanilla protein, chilled until set with a velvety smooth finish.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
1 scoop Vanilla Whey Protein Powder
3 ounces Neufchatel Cheese
1/4 cup Liquid Egg Whites
2 tablespoons Monkfruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a 4-inch or 6-inch springform pan with parchment paper.
Add the Greek yogurt, softened Neufchatel cheese, protein powder, egg whites, monkfruit, and vanilla extract into a blender.
Process the mixture on high until the batter is completely smooth and free of any lumps.
Pour the cheesecake batter into the prepared pan and tap it gently on the counter to release any air bubbles.
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 completely at room temperature before transferring to the refrigerator.
Chill for at least 4 hours, or ideally overnight, to allow the texture to set into a dense and creamy consistency.