Name: Silky Vanilla Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120g Non-fat Greek Yogurt; 12g Vanilla Whey Protein; 33g Egg White; 35g Almond Flour; 14g Grass-fed Butter; 20g Monk Fruit Sweetener; 5g Vanilla Extract; 20g Fresh Raspberries

Silky Vanilla Greek Yogurt Protein Cheesecake

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

YOUR SOLIN GENERATED RECIPE

Silky Vanilla Greek Yogurt Protein Cheesecake

A protein-packed cheesecake baked with Greek yogurt and vanilla bean over a buttery almond crust, chilled until perfectly velvety.

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NUTRITION

Protein

32.7g

Fat

29.4g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

120g Non-fat Greek Yogurt

12g Vanilla Whey Protein

33g Egg White

35g Almond Flour

14g Grass-fed Butter

20g Monk Fruit Sweetener

5g Vanilla Extract

20g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F.
2
Combine the almond flour and melted grass-fed butter in a small bowl until a crumbly dough forms.
3
Press the dough firmly into the bottom of a 4-inch springform pan or a small oven-safe ramekin.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the prepared almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set but the center remains slightly jiggly.
7
Remove from the oven and allow the cheesecake to cool to room temperature.
8
Transfer to the refrigerator and chill for at least 4 hours to allow the texture to set.
9
Top with fresh raspberries before serving.