Name: Creamy Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 120 grams Cooked Mashed Sweet Potato; 20 grams Blanched Almond Flour; 0.75 tablespoon Pure Maple Syrup; 1 teaspoon Virgin Coconut Oil

Creamy 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

Creamy Protein Cheesecake with Greek Yogurt

Baked vanilla cheesecake made with Greek yogurt and protein over a sweet potato crust, finished with a dusting of warm cinnamon.

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NUTRITION

Protein

41.2g

Fat

16.3g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

120 grams Cooked Mashed Sweet Potato

20 grams Blanched Almond Flour

0.75 tablespoon Pure Maple Syrup

1 teaspoon Virgin Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
In a small bowl, combine the mashed sweet potato, almond flour, and coconut oil until a soft dough forms.
3
Press the sweet potato mixture firmly into the bottom of the prepared pan to create an even crust.
4
In a separate bowl, whisk the Greek yogurt, vanilla protein powder, egg white, and maple syrup until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 30 minutes or until the edges are firm and the center has a slight jiggle.
7
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
8
Chill for at least 4 hours to allow the texture to become perfectly set and creamy.