Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.88 cup Non-fat Greek Yogurt; 3 tablespoons Egg Whites; 0.5 scoop Vanilla Whey Protein; 1.4 ounces Light Cream Cheese; 1 tablespoon Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 0.4 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

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt and vanilla protein cheesecake baked until set and chilled, finished with a handful of tart fresh raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.8g

Fat

12.1g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

0.88 cup Non-fat Greek Yogurt

3 tablespoons Egg Whites

0.5 scoop Vanilla Whey Protein

1.4 ounces Light Cream Cheese

1 tablespoon Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.4 cup Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk the softened light cream cheese and Greek yogurt until the mixture is completely smooth.
3
Add the egg whites, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract, whisking until the batter is well combined.
4
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
7
Top the chilled cheesecake with fresh raspberries before serving.