YOUR SOLIN GENERATED RECIPE
Vanilla Greek Yogurt Protein Cheesecake
A creamy baked cheesecake made with protein-rich Greek yogurt and a nutty almond flour crust, finished with a hint of warm, fragrant vanilla.
INGREDIENTS
1 cup Nonfat Greek Yogurt
0.75 scoop Vanilla Whey Protein Powder
1 Large Egg
0.25 cup Almond Flour
1 tablespoon Maple Syrup
1 teaspoon Coconut Oil
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour, melted coconut oil, and half of the maple syrup until a crumbly dough forms.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and the remaining maple syrup until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the crust and tap the pan on the counter to release any trapped air bubbles.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours.
Slice and serve once fully chilled for the best texture and flavor.