Name: High-Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 1/4 cup Low-fat Cottage Cheese; 1 Large Egg; 1.5 tbsp Vanilla Whey Protein Powder; 2 tbsp Almond Flour; 2 tbsp Monkfruit Sweetener; 1 tsp Vanilla Extract

High-Protein Cheesecake with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake with Greek Yogurt

Baked cheesecake made with Greek yogurt and cottage cheese on a light almond base, finished with a bright hint of lemon and a silky smooth texture.

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NUTRITION

Protein

43g

Fat

14.5g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/4 cup Low-fat Cottage Cheese

1 Large Egg

1.5 tbsp Vanilla Whey Protein Powder

2 tbsp Almond Flour

2 tbsp Monkfruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a high-speed blender, combine the Greek yogurt, cottage cheese, egg, protein powder, monkfruit sweetener, and vanilla extract until the mixture is completely smooth and aerated.
3
Lightly grease a 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil or cooking spray.
4
Press the almond flour into the bottom of the pan to create a thin, even base layer.
5
Pour the blended cheesecake batter over the almond flour base and smooth the top with a spatula.
6
Bake for 30 to 35 minutes or until the edges are firm and slightly golden, while the center remains slightly jiggly.
7
Remove from the oven and let the cheesecake cool completely at room temperature.
8
Transfer to the refrigerator for at least 3 hours, or ideally overnight, to allow the texture to fully set and firm up.
9
Gently release the cheesecake from the pan and serve chilled.