Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 1 large Egg White; 15g Vanilla Whey Protein Powder; 25g Graham Cracker Crumbs; 15g Honey; 1 tsp Vanilla Extract; 1 tsp Lemon Zest

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

Oven-baked Greek yogurt and vanilla bean cheesecake over a thin graham cracker crust, finished with a hint of bright lemon zest.

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NUTRITION

Protein

37.4g

Fat

3.5g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 large Egg White

15g Vanilla Whey Protein Powder

25g Graham Cracker Crumbs

15g Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
3
Press the graham cracker crumbs firmly into the bottom of the pan to create an even base.
4
In a medium mixing bowl, whisk together the Greek yogurt, egg white, protein powder, honey, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.
5
Pour the yogurt mixture over the graham cracker base and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
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 3 to 4 hours, or overnight, to allow the cheesecake to set fully before serving.