Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 tbsp Almond Flour; 2 tsp Coconut Oil; 1 cup Non-fat Plain Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 1 tbsp Honey; 1/2 tsp Vanilla Extract; 1/2 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

Chilled Greek yogurt cheesecake with an almond-flour crust and vanilla bean, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

50.7g

Fat

27g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5 tbsp Almond Flour

2 tsp Coconut Oil

1 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 tbsp Honey

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

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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 oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, honey, vanilla extract, and lemon zest until completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before transferring to the refrigerator.
8
Chill for at least 4 hours, or ideally overnight, to allow the texture to become firm and creamy before serving.