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 a nutty almond flour crust and topped with a vibrant, tart raspberry compote.

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NUTRITION

348kcal
Protein
40.2g
Fat
11.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

5g Raw Honey

50g Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and line the bottom of a 4-inch springform pan or small ramekin with parchment paper.

  • 2

    Stir together the almond flour and raw honey in a small bowl until the mixture is crumbly and holds together when pressed.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is perfectly smooth and no lumps remain.

  • 5

    Pour the yogurt filling over the crust and tap the pan gently on the counter to release any trapped air bubbles.

  • 6

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

  • 7

    Remove from the oven and let the cheesecake cool completely at room temperature for about 30 minutes.

  • 8

    Transfer the cheesecake to the refrigerator to chill and set for at least 3 hours, or ideally overnight.

  • 9

    Mash the fresh raspberries in a small bowl with a fork to create a simple compote and spread it over the top of the chilled cheesecake 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 a nutty almond flour crust and topped with a vibrant, tart raspberry compote.

NUTRITION

348kcal
Protein
40.2g
Fat
11.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

5g Raw Honey

50g Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line the bottom of a 4-inch springform pan or small ramekin with parchment paper.

  • 2

    Stir together the almond flour and raw honey in a small bowl until the mixture is crumbly and holds together when pressed.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is perfectly smooth and no lumps remain.

  • 5

    Pour the yogurt filling over the crust and tap the pan gently on the counter to release any trapped air bubbles.

  • 6

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

  • 7

    Remove from the oven and let the cheesecake cool completely at room temperature for about 30 minutes.

  • 8

    Transfer the cheesecake to the refrigerator to chill and set for at least 3 hours, or ideally overnight.

  • 9

    Mash the fresh raspberries in a small bowl with a fork to create a simple compote and spread it over the top of the chilled cheesecake before serving.