Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A velvety protein cheesecake made with thick Greek yogurt and vanilla bean, baked over a light almond crust with a hint of toasted nuttiness.

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NUTRITION

Protein

42.6g

Fat

13.9g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 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 a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter over the 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 when shaken.
7
Remove from the oven and let it cool to room temperature on a wire rack.
8
Transfer to the refrigerator and chill for at least 2 to 3 hours, or ideally overnight, to allow the texture to fully set before serving.