Name: Vanilla Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3.5 tablespoons Almond Flour; 1 tablespoon Maple Syrup; 1 teaspoon Vanilla Extract

Vanilla Protein Cheesecake with Greek Yogurt

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 Greek Yogurt

Vanilla-scented cheesecake baked with creamy Greek yogurt and protein, featuring a grain-free almond flour crust and a silky smooth finish.

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NUTRITION

Protein

43.8g

Fat

12.7g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3.5 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour with a teaspoon of water or a tiny drizzle of the maple syrup until it reaches a crumbly, wet sand consistency.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, remaining maple syrup, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter 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, firm jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to fully set before serving.