YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Strawberries
A chilled protein cheesecake made with creamy Greek yogurt and a nutty almond crust, topped with juicy sliced strawberries and a hint of bright lemon zest.
INGREDIENTS
0.66 cup Non-fat Greek Yogurt
1 tablespoon Vanilla Whey Protein Powder
1 large Egg White
2 tablespoons Almond Flour
1 teaspoon Coconut Oil
1.5 tablespoons Pure Maple Syrup
1 cup Fresh Strawberries
0.5 teaspoon Vanilla Extract
0.5 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F (165°C) 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, then press the mixture firmly into the bottom of the pan to form a crust.
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth.
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
Top with fresh sliced strawberries just before serving for a refreshing finish.