YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake baked with thick Greek yogurt and a hint of vanilla, chilled until it reaches a velvety smooth consistency.
INGREDIENTS
1 cup Non-fat Greek Yogurt
10 grams Vanilla Whey Protein Powder
1 Large Egg
2.5 tablespoons Almond Flour
1 teaspoon Vanilla Extract
1 teaspoon Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour with a teaspoon of water or a tiny spray of oil to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or 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 transferring to the refrigerator.
Chill for at least 3 hours, or ideally overnight, to allow the texture to fully set before serving.