Silky Goat Cheese Protein Cheesecake with Almond Crust

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

Silky Goat Cheese Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Silky Goat Cheese Protein Cheesecake with Almond Crust

A chilled goat cheese and vanilla protein filling set over a buttery toasted almond crust, finished with a drizzle of honey for a perfectly creamy bite.

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NUTRITION

373kcal
Protein
31.3g
Fat
22.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Soft Goat Cheese

1/4 cup Plain Goat Milk Yogurt

22 grams Vanilla Protein Powder

1.5 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Honey

1/4 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Mix the almond flour and melted coconut oil in a small bowl until the texture resembles wet sand.

  • 2

    Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create an even crust.

  • 3

    In a medium mixing bowl, whisk together the soft goat cheese and goat milk yogurt until completely smooth and free of lumps.

  • 4

    Add the vanilla protein powder, honey, and vanilla extract to the cheese mixture and stir until well combined and silky.

  • 5

    Pour the filling over the prepared almond crust and use a spatula to smooth the surface.

  • 6

    Place the cheesecake in the refrigerator to set for at least 3 hours, or overnight for the best texture, before serving.

Silky Goat Cheese Protein Cheesecake with Almond Crust

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

Silky Goat Cheese Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Silky Goat Cheese Protein Cheesecake with Almond Crust

A chilled goat cheese and vanilla protein filling set over a buttery toasted almond crust, finished with a drizzle of honey for a perfectly creamy bite.

NUTRITION

373kcal
Protein
31.3g
Fat
22.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Soft Goat Cheese

1/4 cup Plain Goat Milk Yogurt

22 grams Vanilla Protein Powder

1.5 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Honey

1/4 teaspoon Vanilla Extract

PREPARATION

  • 1

    Mix the almond flour and melted coconut oil in a small bowl until the texture resembles wet sand.

  • 2

    Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create an even crust.

  • 3

    In a medium mixing bowl, whisk together the soft goat cheese and goat milk yogurt until completely smooth and free of lumps.

  • 4

    Add the vanilla protein powder, honey, and vanilla extract to the cheese mixture and stir until well combined and silky.

  • 5

    Pour the filling over the prepared almond crust and use a spatula to smooth the surface.

  • 6

    Place the cheesecake in the refrigerator to set for at least 3 hours, or overnight for the best texture, before serving.