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

A velvety baked cheesecake made with thick Greek yogurt and vanilla bean, chilled to perfection and finished with a jammy berry swirl.

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NUTRITION

406kcal
Protein
54.5g
Fat
8.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

225g Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tbsp Maple Syrup

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or maple syrup to create a crumbly paste, then press it firmly into the bottom of the prepared pan.

  • 3

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

  • 4

    Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours, or overnight, to allow the texture to become dense and creamy.

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

A velvety baked cheesecake made with thick Greek yogurt and vanilla bean, chilled to perfection and finished with a jammy berry swirl.

NUTRITION

406kcal
Protein
54.5g
Fat
8.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

225g Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tbsp Maple Syrup

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or maple syrup to create a crumbly paste, then press it firmly into the bottom of the prepared pan.

  • 3

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

  • 4

    Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours, or overnight, to allow the texture to become dense and creamy.