Add the almond flour, melted coconut oil, and sweetener into a mixing bowl. Use a spoon or spatula to combine everything slowly until the mixture becomes evenly crumbly and slightly moist. Make sure there are no dry patches of almond flour so the crust holds together properly after baking.

Transfer the mixture into a baking pan or springform pan and begin pressing it down firmly using the back of a spoon or your fingers. Spread it evenly across the base and press it tightly so the crust forms a solid, compact layer that won’t break when sliced later.

Place the pan into a preheated oven at 180°C (350°F) and bake for 8–10 minutes, or until the crust looks lightly golden and set. Remove it from the oven and allow it to cool completely at room temperature so it firms up before adding the filling.

In a separate large bowl, add the Greek yogurt, softened cream cheese, protein powder, eggs, and vanilla extract. Start mixing slowly, then continue until the mixture becomes completely smooth, creamy, and lump-free. Scrape down the sides of the bowl if needed to ensure everything is evenly incorporated.

Pour the prepared filling over the cooled crust. Use a spatula to spread it evenly across the surface, smoothing the top so it looks level and neat. Gently tap the pan on the counter once or twice to remove any air bubbles.

Prepare a water bath by placing the cheesecake pan inside a larger baking tray and carefully pouring hot water into the outer tray until it reaches halfway up the sides of the pan. This helps the cheesecake bake evenly and prevents cracking.

Place the setup into the oven and bake at 160°C (320°F) for 40–50 minutes. The cheesecake is ready when the edges are set but the center still has a slight jiggle. Avoid overbaking, as this can affect the texture.

Remove the cheesecake from the oven and carefully take it out of the water bath. Let it cool completely at room temperature, then transfer it to the refrigerator and chill for several hours (preferably overnight) so it fully sets and develops a creamy texture.

Once chilled, sprinkle an even layer of sugar or sweetener over the top of the cheesecake. Use a kitchen torch to caramelize the surface, moving it evenly until the sugar melts and forms a golden, crisp layer.

Allow the caramelized top to harden for a minute or two, then slice the cheesecake using a sharp knife. Serve chilled for the best creamy texture with that signature crisp brûlée topping.