Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Nonfat Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 large Egg White; 5 tbsp Almond Flour; 1 tsp Coconut Oil, melted; 1 tsp Maple Syrup; 1 tsp Vanilla Extract; 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

Creamy Greek Yogurt Protein Cheesecake

A protein-packed cheesecake with a toasted almond crust and a luscious Greek yogurt filling, baked until set for a perfectly velvety finish.

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NUTRITION

Protein

39.1g

Fat

23g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

5 tbsp Almond Flour

1 tsp Coconut Oil, melted

1 tsp Maple Syrup

1 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour, melted coconut oil, and maple syrup until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large ramekin lined with parchment paper.
4
In a medium mixing bowl, whisk together the Greek yogurt, whey protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.
5
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and let cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 3 hours, or overnight, to allow the cheesecake to fully set and develop its creamy texture.