YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety Greek yogurt cheesecake baked over a toasted almond flour crust, finished with a hint of lemon and a silky smooth texture.
INGREDIENTS
0.75 cup Non-fat Plain Greek Yogurt
0.7 scoop Vanilla Whey Protein Powder
1 large Egg White
2 tablespoons Almond Flour
0.75 tablespoon Pure Maple Syrup
0.5 teaspoon Vanilla Extract
0.25 teaspoon Lemon Zest
PREPARATION
Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
Press the almond flour firmly into the bottom of the prepared dish to create a thin, even crust layer.
In a medium mixing bowl, combine the Greek yogurt, protein powder, egg white, maple syrup, vanilla extract, and lemon zest.
Whisk the mixture vigorously until the batter is completely smooth and no protein powder clumps remain.
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still maintains a slight jiggle.
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Transfer to the refrigerator and chill for at least 3 hours, or ideally overnight, to let the texture set into a silky consistency before serving.