YOUR SOLIN GENERATED RECIPE
Baked Cream Cheese Yogurt Cheesecake
Creamy Greek yogurt and light cream cheese baked into a velvety protein-packed cheesecake, topped with vibrant fresh raspberries.
INGREDIENTS
3 oz Light cream cheese
2 tbsp Monk fruit sweetener
1 large Egg
1 tsp Vanilla extract
0.75 cup Non-fat Greek yogurt
0.13 tsp Sea salt
0.5 scoop Vanilla protein powder
0.25 cup Fresh raspberries
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
In a medium mixing bowl, beat the softened light cream cheese with the monk fruit sweetener until the texture is completely smooth and free of lumps.
Add the egg and vanilla extract to the cream cheese mixture, whisking until fully incorporated.
Gently fold in the non-fat Greek yogurt and sea salt until the batter is uniform.
Sift the vanilla protein powder into the bowl and whisk slowly until just combined, being careful not to overmix.
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, delicate jiggle.
Remove from the oven and allow it to cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
Top the chilled cheesecake with fresh raspberries before serving.