Name: Protein Cheesecake with Greek Yogurt and Vanilla Whey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Non-fat Greek Yogurt; 1.5 scoops Vanilla Whey Protein Powder; 2 large Egg Whites; 1 cup Cooked Mashed Sweet Potato; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract

Protein Cheesecake with Greek Yogurt and Vanilla Whey

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

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Vanilla Whey

Creamy vanilla cheesecake baked with a nutrient-dense sweet potato and almond crust, finished with a bright hint of lemon and a velvety smooth texture.

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NUTRITION

Protein

85.2g

Fat

9.4g

Carbs

60.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1.5 scoops Vanilla Whey Protein Powder

2 large Egg Whites

1 cup Cooked Mashed Sweet Potato

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan.
2
In a small bowl, mix the mashed sweet potato and almond flour together until a uniform dough forms.
3
Press the sweet potato mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate large mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg whites, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the sweet potato crust and tap the pan gently on the counter to release any air bubbles.
6
Bake for 35 to 40 minutes, or until the edges are firm and the center has just a slight jiggle.
7
Remove from the oven and let the cheesecake cool completely at room temperature.
8
Transfer to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the texture to set perfectly before serving.