YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Whisked Greek yogurt and vanilla protein powder baked into a light, airy cheesecake with a toasted almond crust.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt
0.33 cup Egg Whites
12 grams Vanilla Whey Protein Powder
1.5 tablespoons Almond Flour
1 tablespoon Pure Maple Syrup
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, mix the almond flour with a teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
In a separate mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, remaining maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and 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 to chill for at least 3 hours or overnight.
Serve chilled, optionally topped with a few fresh berries if your macros allow.