YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Oven-baked Greek yogurt and vanilla protein cheesecake on a gluten-free almond crust, finished with a crown of juicy macerated berries.
INGREDIENTS
0.75 cup Non-fat Plain Greek Yogurt
12g Vanilla Whey Protein Powder
1 large Egg White
35g Almond Flour
1 tbsp Coconut Flour
0.5 cup Fresh Raspberries
1 tsp Vanilla Extract
2 tbsp Monk Fruit Sweetener
PREPARATION
Preheat your oven to 325°F and lightly grease a 4-inch springform pan with a touch of coconut oil.
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it reaches a sandy consistency.
Press the almond flour mixture firmly into the bottom of the springform pan to create an even crust layer.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, monk fruit sweetener, and coconut flour until the batter is silky and smooth.
Pour the cheesecake batter over the almond crust and tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.
Top with fresh raspberries before releasing from the springform pan and serving chilled.