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% Plain Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 1 large Whole Egg; 1 tablespoon Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1/4 cup Fresh Raspberries

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

Oven-baked cheesecake made with thick Greek yogurt and vanilla protein, finished with a handful of tart raspberries for a silky-smooth bite.

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NUTRITION

Protein

41.4g

Fat

13.8g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

1 cup 2% Plain Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

1 large Whole Egg

1 tablespoon Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, monk fruit sweetener, and almond flour until the mixture is completely smooth and free of lumps.
3
Gently stir in the whole egg, egg white, and vanilla extract until just combined, being careful not to over-mix or incorporate too much air.
4
Pour the cheesecake batter into the prepared pan and scatter the fresh raspberries evenly over the top.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.
7
Chill for at least 4 hours, or ideally overnight, to allow the texture to become dense and creamy before serving.