Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt cheesecake baked with vanilla protein and an almond flour base, finished with a bright and zesty lemon twist.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
42g
Fat
13.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein

1 large Egg

15 grams Almond Flour

1 tablespoon Stevia

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour with a tiny splash of water or a pinch of stevia to form a crumbly paste and press it firmly into the bottom of a 4-inch springform pan or a large ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, stevia, vanilla extract, and lemon zest until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes.

  • 7

    Transfer to the refrigerator and chill for at least 2 hours to allow the proteins to set into a creamy cheesecake texture before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt cheesecake baked with vanilla protein and an almond flour base, finished with a bright and zesty lemon twist.

NUTRITION

349kcal
Protein
42g
Fat
13.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Non-fat Greek Yogurt

15 grams Vanilla Whey Protein

1 large Egg

15 grams Almond Flour

1 tablespoon Stevia

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour with a tiny splash of water or a pinch of stevia to form a crumbly paste and press it firmly into the bottom of a 4-inch springform pan or a large ramekin.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, stevia, vanilla extract, and lemon zest until the batter is completely smooth and free of lumps.

  • 4

    Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes.

  • 7

    Transfer to the refrigerator and chill for at least 2 hours to allow the proteins to set into a creamy cheesecake texture before serving.