YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A protein-packed cheesecake made with thick Greek yogurt and vanilla bean, baked over a nutty almond crust with a velvety finish.
INGREDIENTS
1 cup Non-fat Greek Yogurt
12g Vanilla Whey Protein Isolate
3 tbsp Liquid Egg Whites
2 tbsp Almond Flour
2 tsp Maple Syrup
1 tsp Coconut Oil
0.5 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
Combine the almond flour and melted coconut oil in a small bowl, stirring until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, maple syrup, and vanilla extract until the batter is smooth and lump-free.
Pour the cheesecake batter over the crust and gently tap the pan on the counter to release any trapped air bubbles.
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and let cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to allow the cheesecake to fully set and develop its signature velvety texture.