Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 Large Egg; 2 tbsp Almond Flour; 1 tbsp Stevia; 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 cheesecake made with protein-rich Greek yogurt and vanilla bean, baked until set with a light almond flour base and finished with a bright lemon zest.

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NUTRITION

Protein

42.3g

Fat

12.8g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg

2 tbsp Almond Flour

1 tbsp Stevia

1 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a 4-inch springform pan or a small ramekin with parchment paper.
2
In a small bowl, mix the almond flour with a few drops of water or a pinch of stevia to form a crumbly texture, then press it firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, egg, stevia, vanilla extract, and lemon juice.
4
Whisk the mixture vigorously until it is completely smooth and no lumps of protein powder remain.
5
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
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 allow it to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to set into a velvety consistency before serving.