Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Nonfat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 Large Egg; 15g Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 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

Silky Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with creamy Greek yogurt and vanilla protein, finished with a bright hint of lemon and a perfectly smooth texture.

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NUTRITION

Protein

39g

Fat

13.5g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg

15g Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, monk fruit sweetener, vanilla extract, and lemon zest until the mixture is completely smooth.
3
Gently fold in the vanilla protein powder and almond flour, stirring until the batter is silky and no dry lumps remain.
4
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula to ensure even baking.
5
Bake for 25-30 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
7
Refrigerate for at least 2 hours to allow the protein and yogurt to set into a dense, creamy consistency before serving.