Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake over a nutty almond flour crust, finished with a bright and zesty lemon twist.

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NUTRITION

479kcal
Protein
50.3g
Fat
23.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

1 large Egg

25 grams Almond Flour

10 grams Maple Syrup

5 grams Coconut Oil

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PREPARATION

  • 1

    Preheat oven to 325°F (160°C).

  • 2

    Combine almond flour, melted coconut oil, and a pinch of salt in a small bowl, then press the mixture firmly into the bottom of a small springform pan or ramekin.

  • 3

    Whisk together Greek yogurt, protein powder, egg, and maple syrup in a separate bowl until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond flour crust.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to achieve a silky texture.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake over a nutty almond flour crust, finished with a bright and zesty lemon twist.

NUTRITION

479kcal
Protein
50.3g
Fat
23.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

1 large Egg

25 grams Almond Flour

10 grams Maple Syrup

5 grams Coconut Oil

PREPARATION

  • 1

    Preheat oven to 325°F (160°C).

  • 2

    Combine almond flour, melted coconut oil, and a pinch of salt in a small bowl, then press the mixture firmly into the bottom of a small springform pan or ramekin.

  • 3

    Whisk together Greek yogurt, protein powder, egg, and maple syrup in a separate bowl until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond flour crust.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to achieve a silky texture.