Name: Protein Cheesecake with Egg Whites and Vanilla Whey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein; 0.33 cup Liquid Egg Whites; 2.5 ounces Fat-free Cream Cheese; 2 tablespoons Stevia; 1 teaspoon Vanilla Extract

Protein Cheesecake with Egg Whites and Vanilla Whey

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

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Egg Whites and Vanilla Whey

A velvety protein cheesecake made with Greek yogurt and vanilla whey, baked until perfectly set with a light and creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

59.7g

Fat

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein

0.33 cup Liquid Egg Whites

2.5 ounces Fat-free Cream Cheese

2 tablespoons Stevia

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, whisk together the non-fat Greek yogurt and fat-free cream cheese until the mixture is completely smooth.
3
Add the vanilla whey protein, liquid egg whites, stevia, and vanilla extract to the bowl.
4
Stir the batter vigorously until all ingredients are fully incorporated and no lumps remain.
5
Pour the cheesecake batter into a small 6-inch baking dish lined with parchment paper.
6
Bake for 25-30 minutes, or until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and let the cheesecake cool to room temperature.
8
Refrigerate for at least 2 hours before serving to allow the texture to fully set and become creamy.