YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Oven-baked Greek yogurt and vanilla protein over a grain-free almond crust, chilled to perfection for a silky, tangy finish.
INGREDIENTS
180g Non-fat Greek Yogurt
18g Vanilla Whey Protein Powder
46g Egg Whites
20g Almond Flour
14g Maple Syrup
2g Vanilla Extract
5g Lemon Juice
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a small bowl, combine the almond flour with one teaspoon of the maple syrup and a tiny pinch of salt until the mixture reaches a crumbly texture.
Press the almond mixture firmly into the bottom of the prepared pan to form an even, thin crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, remaining maple syrup, vanilla extract, and lemon juice until the batter is completely smooth.
Pour the yogurt mixture over the almond crust and gently tap the pan on the counter to remove any trapped air bubbles.
Bake for 25-30 minutes until the edges are set but the center still has a slight, uniform jiggle.
Remove from the oven and let the cheesecake cool to room temperature on a wire rack.
Refrigerate for at least 3 hours or overnight to allow the proteins to set into a silky, cheesecake consistency before serving.