Name: Vanilla Protein Cheesecake with Potato Protein Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 2 oz Fat-Free Cream Cheese; 25g Vanilla Whey Protein Isolate; 3 tbsp Liquid Egg Whites; 1 tbsp Potato Starch; 0.5 tbsp Collagen Peptides; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 1 tsp Stevia Extract

Vanilla Protein Cheesecake with Potato Protein Crust

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

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Potato Protein Crust

Velvety vanilla cheesecake baked over a crisp potato-protein crust, finished with a fragrant hint of toasted vanilla.

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NUTRITION

Protein

53.8g

Fat

6.5g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Fat-Free Cream Cheese

25g Vanilla Whey Protein Isolate

3 tbsp Liquid Egg Whites

1 tbsp Potato Starch

0.5 tbsp Collagen Peptides

1 tsp Coconut Oil

1 tsp Vanilla Extract

1 tsp Stevia Extract

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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
Stir together the potato starch, collagen peptides, and melted coconut oil in a small bowl until a crumbly dough forms.
3
Press the dough firmly into the bottom of the prepared pan to create an even, thin crust layer.
4
In a blender or food processor, combine the Greek yogurt, fat-free cream cheese, vanilla protein powder, liquid egg whites, vanilla extract, and stevia.
5
Process the mixture until completely smooth and creamy, ensuring no lumps remain from the cream cheese.
6
Pour the cheesecake batter over the potato crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to achieve a firm, velvety texture.