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

Baked Greek yogurt and light cream cheese with vanilla and lemon, chilled until set for a velvety finish.

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NUTRITION

278kcal
Protein
34.6g
Fat
10.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

175 grams Non-fat Greek Yogurt

1.5 ounces Low-fat Cream Cheese

12 grams Vanilla Whey Protein Powder

1 large Egg White

1 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk the softened low-fat cream cheese until smooth, then add the Greek yogurt and egg white, mixing until fully combined.

  • 3

    Sift in the vanilla protein powder and add the vanilla extract and lemon zest, whisking until the batter is creamy and free of lumps.

  • 4

    Pour the batter into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.

  • 7

    Chill for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set before serving.

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

Baked Greek yogurt and light cream cheese with vanilla and lemon, chilled until set for a velvety finish.

NUTRITION

278kcal
Protein
34.6g
Fat
10.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

175 grams Non-fat Greek Yogurt

1.5 ounces Low-fat Cream Cheese

12 grams Vanilla Whey Protein Powder

1 large Egg White

1 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk the softened low-fat cream cheese until smooth, then add the Greek yogurt and egg white, mixing until fully combined.

  • 3

    Sift in the vanilla protein powder and add the vanilla extract and lemon zest, whisking until the batter is creamy and free of lumps.

  • 4

    Pour the batter into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.

  • 7

    Chill for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set before serving.