Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 0.25 cup Egg Whites; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice; 2 tablespoons Monk Fruit Sweetener

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 cheesecake baked with Greek yogurt and vanilla protein on a grain-free almond crust, finished with a bright hint of lemon.

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NUTRITION

Protein

46g

Fat

15.5g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly and evenly into the bottom of a 4-inch springform pan or a parchment-lined ramekin.
4
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.
5
Pour the cheesecake batter over the prepared almond crust.
6
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool at room temperature for at least 30 minutes.
8
Transfer to the refrigerator and chill for a minimum of 3 hours, or ideally overnight, to allow the texture to set and become creamy.