Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 10 grams Vanilla Whey Protein; 1 large Egg; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice; 0.5 teaspoon Liquid Stevia

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 Greek yogurt cheesecake baked with a hint of vanilla and lemon, featuring a light almond flour base and a silky-smooth finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.3g

Fat

12.3g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

0.5 teaspoon Liquid Stevia

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and line a 4-inch springform pan or small ramekin with parchment paper.
2
Mix the almond flour with a few drops of water and stevia to create a crumbly paste, then press it firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, whey protein powder, egg, vanilla extract, lemon juice, and liquid stevia until the batter is completely smooth and lump-free.
4
Pour the cheesecake filling over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
6
Remove from the oven and allow it to cool completely at room temperature before transferring to the refrigerator.
7
Chill for at least 2 hours to allow the proteins to set into a dense, creamy texture before serving.