Name: Vanilla Protein Cheesecake with Greek Yogurt and Whey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 40g Vanilla Whey Protein Isolate; 30g Fat-free Cream Cheese; 1 large Egg White; 15g Almond Flour; 1 tsp Vanilla Extract

Vanilla Protein Cheesecake with Greek Yogurt and Whey

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt and Whey

A velvety vanilla cheesecake made with Greek yogurt and whey protein, baked over a light almond crust and chilled for a silky smooth finish.

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NUTRITION

Protein

65.3g

Fat

8.9g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

40g Vanilla Whey Protein Isolate

30g Fat-free Cream Cheese

1 large Egg White

15g Almond Flour

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.
2
Press the almond flour firmly into the bottom of the prepared pan to create a thin, even crust layer.
3
In a medium mixing bowl, combine the Greek yogurt, whey protein, fat-free cream cheese, egg white, and vanilla extract.
4
Whisk the mixture vigorously or use a hand mixer until the batter is completely smooth and free of lumps.
5
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours before serving to ensure a firm, creamy texture.