Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries for a velvety, smooth finish.

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NUTRITION

350kcal
Protein
42.2g
Fat
11.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

0.57 cup Non-fat Greek Yogurt

0.85 scoop Vanilla Whey Protein Powder

2 tablespoons Egg White

2.5 tablespoons Almond Flour

0.4 cup Fresh Raspberries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Gently fold in the almond flour until well combined to help provide a sturdy, cake-like structure.

  • 4

    Pour the cheesecake batter into the prepared pan and smooth the top with a spatula or the back of a spoon.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 7

    Garnish with fresh raspberries just before serving for a bright, tart contrast.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries for a velvety, smooth finish.

NUTRITION

350kcal
Protein
42.2g
Fat
11.8g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

0.57 cup Non-fat Greek Yogurt

0.85 scoop Vanilla Whey Protein Powder

2 tablespoons Egg White

2.5 tablespoons Almond Flour

0.4 cup Fresh Raspberries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Gently fold in the almond flour until well combined to help provide a sturdy, cake-like structure.

  • 4

    Pour the cheesecake batter into the prepared pan and smooth the top with a spatula or the back of a spoon.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 7

    Garnish with fresh raspberries just before serving for a bright, tart contrast.