Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 15g Whey Protein Isolate; 1 large Egg; 3 tbsp Almond Flour; 1 tsp Vanilla Extract; 1 tsp Stevia; 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

Greek Yogurt Protein Cheesecake

A creamy high-protein cheesecake made with Greek yogurt and vanilla bean, baked until set with a buttery almond flour base and a hint of bright lemon zest.

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NUTRITION

Protein

40.8g

Fat

16.2g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

15g Whey Protein Isolate

1 large Egg

3 tbsp Almond Flour

1 tsp Vanilla Extract

1 tsp Stevia

1 tsp Lemon Zest

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PREPARATION

1
Preheat the oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour with a teaspoon of water in a small bowl, stirring until it reaches a sandy, clumpable texture.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
Whisk the Greek yogurt, whey protein isolate, egg, vanilla extract, stevia, and lemon zest together in a medium bowl until the batter is completely smooth and no lumps remain.
5
Pour the cheesecake batter 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 slightly jiggles when the pan is gently shaken.
7
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
8
Refrigerate for at least 3 hours, or preferably overnight, to allow the cake to fully set and develop a firm, velvety texture.