Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 1 oz Neufchatel Cheese; 1 large Egg White; 0.5 scoop Vanilla Whey Protein Isolate; 2 sheets Graham Crackers; 0.5 tsp Coconut Oil; 1 tsp Lemon Juice

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A Greek yogurt and vanilla protein cheesecake baked over a graham cracker crust and chilled until the texture is perfectly velvety.

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NUTRITION

Protein

35.4g

Fat

13g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1 oz Neufchatel Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

2 sheets Graham Crackers

0.5 tsp Coconut Oil

1 tsp Lemon Juice

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PREPARATION

1
Preheat oven to 325°F.
2
Pulse the graham crackers into fine crumbs and stir in the melted coconut oil.
3
Press the cracker mixture firmly into the bottom of a 4-inch springform pan or ramekin.
4
Combine the Greek yogurt, softened Neufchatel cheese, egg white, protein powder, and lemon juice in a blender.
5
Blend until the batter is completely smooth and aerated.
6
Pour the filling over the crust and tap the pan on the counter to release any air bubbles.
7
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
8
Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours to achieve a velvety texture.