YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein over a buttery graham cracker crust, resulting in a dessert with a velvety, melt-in-your-mouth finish.
INGREDIENTS
150g Non-fat Greek Yogurt
15g Vanilla Whey Protein
1 large Egg White
20g Neufchatel Cheese
25g Graham Cracker Crumbs
10g Grass-fed Butter
2 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small ramekin.
Combine the graham cracker crumbs with the melted grass-fed butter in a small bowl and press the mixture firmly into the bottom of the prepared pan.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, Neufchatel cheese, and monk fruit sweetener until the batter is completely smooth and free of lumps.
Pour the cheesecake filling over the crust and gently tap the pan on the counter to release any trapped air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
Chill for at least 4 hours, or ideally overnight, to allow the texture to become perfectly velvety before serving.