Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, finished with a light graham cracker base and a hint of bright lemon zest.

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NUTRITION

286kcal
Protein
35g
Fat
6.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

1 sheet Graham Cracker Crumbs

1.5 teaspoon Cornstarch

0.5 teaspoon Vanilla Extract

5 drops Liquid Stevia

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Crush the graham cracker sheet into fine crumbs and press them firmly into the bottom of a 4-inch mini springform pan or a large oven-safe ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, cornstarch, vanilla extract, liquid stevia, and lemon zest until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the graham cracker base and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow to cool to room temperature on a wire rack.

  • 7

    Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set into a firm and creamy texture before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, finished with a light graham cracker base and a hint of bright lemon zest.

NUTRITION

286kcal
Protein
35g
Fat
6.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

1 sheet Graham Cracker Crumbs

1.5 teaspoon Cornstarch

0.5 teaspoon Vanilla Extract

5 drops Liquid Stevia

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Crush the graham cracker sheet into fine crumbs and press them firmly into the bottom of a 4-inch mini springform pan or a large oven-safe ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, cornstarch, vanilla extract, liquid stevia, and lemon zest until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the graham cracker base and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow to cool to room temperature on a wire rack.

  • 7

    Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set into a firm and creamy texture before serving.