Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 Large Egg; 1.5 tablespoons Almond Flour; 1 teaspoon Pure Maple Syrup; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein baked into a delicate almond crust, finished with a hint of lemon for a bright, velvety bite.

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NUTRITION

Protein

41.5g

Fat

10.5g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 Large Egg

1.5 tablespoons Almond Flour

1 teaspoon Pure Maple Syrup

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Press the almond flour firmly into the bottom of the prepared dish to create an even, thin crust layer.
3
In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, egg, maple syrup, vanilla extract, and lemon zest.
4
Whisk the mixture vigorously until the batter is completely smooth and no protein powder clumps remain.
5
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a gentle jiggle.
7
Remove from the oven and allow the cheesecake to cool completely at room temperature for about 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the proteins to set into a silky texture before serving.