Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 35g Almond Flour; 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 1 Large Egg; 1 tbsp Honey; 1 tsp Vanilla Extract; 1 tsp Lemon Juice

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 protein cheesecake made with thick Greek yogurt and almond flour crust, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

49.2g

Fat

23.7g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

35g Almond Flour

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 Large Egg

1 tbsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Mix the almond flour with a tiny splash of water or a drop of honey until it forms a crumbly dough, then press it firmly into the bottom of the pan to create the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, honey, vanilla extract, and lemon juice until the batter is completely smooth and no lumps remain.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle when shaken.
6
Remove from the oven and let it cool at room temperature for 30 minutes before refrigerating for at least 3 hours to set completely.