YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Baked Greek yogurt and vanilla protein cheesecake over a nutty almond flour crust, topped with fresh raspberries for a velvety, smooth finish.
INGREDIENTS
150g Non-fat Greek Yogurt
1 large Egg White
10g Vanilla Whey Protein Powder
20g Almond Flour
5g Coconut Oil
20g Maple Syrup
20g Fresh Raspberries
1/2 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the prepared pan.
In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, maple syrup, and vanilla extract until the batter is completely smooth.
Pour the yogurt mixture over the almond crust and smooth the top with a spatula to ensure an even layer.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight, tender jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set fully.
Top with fresh raspberries just before serving to add a bright, tart contrast to the sweet filling.