Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup 2% Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 Large Egg; 1 tablespoon Almond Flour; 1 teaspoon Vanilla Extract; 2 teaspoons Monk Fruit Sweetener

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 crustless cheesecake baked with creamy Greek yogurt and vanilla protein, finished with a bright hint of lemon zest and a velvety smooth texture.

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NUTRITION

Protein

39.8g

Fat

13.8g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

1 cup 2% Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

1 tablespoon Almond Flour

1 teaspoon Vanilla Extract

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or line a large ramekin with parchment paper.
2
In a medium mixing bowl, whisk the Greek yogurt and egg together until the mixture is completely smooth and combined.
3
Sift in the vanilla protein powder and almond flour to ensure there are no lumps, then add the vanilla extract and monk fruit sweetener.
4
Gently fold the ingredients together using a spatula until the batter is uniform and creamy.
5
Pour the batter into your prepared dish and tap it gently on the counter to release any trapped air bubbles.
6
Bake for 25 to 30 minutes until the edges are set and firm, but the center still has a slight, custard-like jiggle.
7
Remove from the oven and allow the cheesecake to cool completely at room temperature.
8
Transfer to the refrigerator and chill for at least 3 hours, or ideally overnight, to allow the texture to become dense and fudgy.