Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein filling over a delicate almond crust, finished with a bright hint of toasted lemon zest.

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NUTRITION

388kcal
Protein
41.2g
Fat
12g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

2 large Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Gently fold in the lemon zest and pour the yogurt mixture over the almond crust.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center still has a very slight jiggle.

  • 6

    Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the texture to become perfectly silky.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein filling over a delicate almond crust, finished with a bright hint of toasted lemon zest.

NUTRITION

388kcal
Protein
41.2g
Fat
12g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

2 large Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, maple syrup, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Gently fold in the lemon zest and pour the yogurt mixture over the almond crust.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center still has a very slight jiggle.

  • 6

    Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the texture to become perfectly silky.