Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein over a press-in almond flour crust, resulting in a slice that is perfectly velvety.

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NUTRITION

357kcal
Protein
32.6g
Fat
16g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

10g Vanilla Whey Protein

1 large Egg White

4 tbsp Almond Flour

1 tbsp Maple Syrup

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PREPARATION

  • 1

    Preheat the oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Mix the almond flour with a tiny splash of water until it forms a crumbly paste then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a medium bowl whisk together the Greek yogurt vanilla whey protein egg white and maple syrup until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula to ensure it is even.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and set but the center remains slightly jiggly when shaken.

  • 6

    Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to chill for at least 3 hours to set.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein over a press-in almond flour crust, resulting in a slice that is perfectly velvety.

NUTRITION

357kcal
Protein
32.6g
Fat
16g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

10g Vanilla Whey Protein

1 large Egg White

4 tbsp Almond Flour

1 tbsp Maple Syrup

PREPARATION

  • 1

    Preheat the oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Mix the almond flour with a tiny splash of water until it forms a crumbly paste then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a medium bowl whisk together the Greek yogurt vanilla whey protein egg white and maple syrup until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake mixture over the almond crust and smooth the top with a spatula to ensure it is even.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and set but the center remains slightly jiggly when shaken.

  • 6

    Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to chill for at least 3 hours to set.