Name: Silky Protein Cheesecake with Whey and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Non-fat Greek Yogurt; 1.25 scoops Vanilla Whey Protein; 8 ounces Fat-free Cream Cheese; 1 large Egg; 0.5 cup Almond Flour; 0.25 cup Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Silky Protein Cheesecake with Whey and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Whey and Greek Yogurt

A velvety-smooth cheesecake baked with protein-rich Greek yogurt and vanilla whey, featuring a toasted almond flour crust and a hint of fragrant vanilla.

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NUTRITION

Protein

104.5g

Fat

35.7g

Carbs

91.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1.25 scoops Vanilla Whey Protein

8 ounces Fat-free Cream Cheese

1 large Egg

0.5 cup Almond Flour

0.25 cup Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (160°C) and grease a 6-inch springform pan.
2
Combine almond flour with a tablespoon of water and press firmly into the bottom of the pan to form the crust.
3
In a large bowl, beat the fat-free cream cheese until smooth, then add the Greek yogurt and vanilla extract.
4
Whisk in the vanilla whey protein powder and monk fruit sweetener until no lumps remain.
5
Gently fold in the egg until just combined, being careful not to over-mix and incorporate too much air.
6
Pour the batter over the crust and smooth the top with a spatula.
7
Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle.
8
Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes to prevent cracking.
9
Remove from the oven and refrigerate for at least 4 hours, or overnight, before serving.