Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 30g Almond Flour; 2 tsp Coconut Oil, melted; 150g Nonfat Plain Greek Yogurt; 1 large Egg White; 8g Vanilla Whey Protein Powder; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract; 1 tsp Lemon Zest

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

A velvety Greek yogurt cheesecake baked over a nutty almond flour crust, finished with a bright hint of lemon zest.

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NUTRITION

Protein

30.9g

Fat

24.7g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

2 tsp Coconut Oil, melted

150g Nonfat Plain Greek Yogurt

1 large Egg White

8g Vanilla Whey Protein Powder

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture is well combined and crumbly.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a solid, even crust layer.
4
Combine the Greek yogurt, egg white, protein powder, monk fruit sweetener, vanilla extract, and lemon zest in a medium mixing bowl.
5
Whisk the filling vigorously until the batter is completely smooth and no lumps of protein powder remain.
6
Pour the yogurt filling over the crust and smooth the top with the back of a spoon.
7
Bake for 25 to 30 minutes until the edges are set and the center has a slight, custard-like jiggle.
8
Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator.
9
Chill for at least 2 hours to allow the texture to set fully before serving.