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

A velvety protein cheesecake baked with thick Greek yogurt and vanilla bean, finished with a bright, fragrant lemon zest.

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NUTRITION

355kcal
Protein
43g
Fat
13.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg

1 oz Low-fat Cream Cheese

1 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt and low-fat cream cheese until the mixture is completely smooth and free of lumps.

  • 3

    Add the whole egg, vanilla extract, and monk fruit sweetener, whisking again until the batter is well combined.

  • 4

    Gently fold in the vanilla protein powder and lemon zest using a spatula until just incorporated, being careful not to overmix the batter.

  • 5

    Dust the bottom of your prepared pan with the almond flour to create a thin, rustic base layer.

  • 6

    Pour the cheesecake mixture over the almond flour and smooth the top with the back of a spoon.

  • 7

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center maintains a delicate jiggle.

  • 8

    Allow the cheesecake to cool at room temperature before transferring to the refrigerator for at least 2 hours to achieve a perfectly 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

A velvety protein cheesecake baked with thick Greek yogurt and vanilla bean, finished with a bright, fragrant lemon zest.

NUTRITION

355kcal
Protein
43g
Fat
13.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg

1 oz Low-fat Cream Cheese

1 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt and low-fat cream cheese until the mixture is completely smooth and free of lumps.

  • 3

    Add the whole egg, vanilla extract, and monk fruit sweetener, whisking again until the batter is well combined.

  • 4

    Gently fold in the vanilla protein powder and lemon zest using a spatula until just incorporated, being careful not to overmix the batter.

  • 5

    Dust the bottom of your prepared pan with the almond flour to create a thin, rustic base layer.

  • 6

    Pour the cheesecake mixture over the almond flour and smooth the top with the back of a spoon.

  • 7

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, while the center maintains a delicate jiggle.

  • 8

    Allow the cheesecake to cool at room temperature before transferring to the refrigerator for at least 2 hours to achieve a perfectly silky texture.