Name: Vanilla Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 1 large Egg White; 5 tablespoons Almond Flour; 1 tablespoon Honey

Vanilla Protein Cheesecake with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

Baked vanilla bean cheesecake made with protein-rich Greek yogurt and a nutty almond crust, chilled to a smooth and velvety texture.

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NUTRITION

Protein

53g

Fat

19g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

5 tablespoons Almond Flour

1 tablespoon Honey

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and honey, mixing until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth and free of lumps.
5
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.
7
Remove from the oven and allow the cheesecake to cool to room temperature.
8
Transfer to the refrigerator and chill for at least 3 hours, or ideally overnight, to allow the cake to set into a velvety finish.