YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Oven-baked Greek yogurt and vanilla protein cheesecake set atop a delicate almond flour crust, finished with a burst of bright lemon.
INGREDIENTS
170g Non-fat Greek Yogurt
15g Vanilla Whey Protein Isolate
60g Liquid Egg Whites
20g Almond Flour
5g Coconut Oil
10g Monk Fruit Sweetener
5g Lemon Juice
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monk fruit sweetener, and lemon juice until the batter is completely smooth.
Pour the cheesecake filling over the crust and tap the pan on the counter to remove any air bubbles.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to achieve a velvety texture.