Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 12g Vanilla Whey Protein Powder; 1.5 oz Neufchatel Cheese; 1 large Egg White; 1 tsp Vanilla Extract; 1/2 cup Fresh Raspberries; 2 tbsp Monkfruit Sweetener

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

Baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries, featuring a velvety smooth texture.

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NUTRITION

Protein

40.1g

Fat

10.5g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1.5 oz Neufchatel Cheese

1 large Egg White

1 tsp Vanilla Extract

1/2 cup Fresh Raspberries

2 tbsp Monkfruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, beat the softened Neufchatel cheese and monkfruit sweetener until smooth and creamy.
3
Whisk in the Greek yogurt, vanilla extract, and egg white until the mixture is completely homogenous.
4
Gently fold in the vanilla whey protein powder, being careful not to overmix to avoid air bubbles.
5
Pour the batter into the prepared pan and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set.
8
Top with fresh raspberries before serving for a bright, tart finish.