Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 280g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Pure Maple Syrup; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener; 1 tsp Lemon Zest

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 with creamy Greek yogurt and vanilla, this high-protein treat is finished with a dusting of almond flour and a hint of fragrant lemon zest.

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NUTRITION

Protein

47.8g

Fat

9.2g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

280g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Pure Maple Syrup

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, maple syrup, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
3
Gently fold in the fresh lemon zest to brighten the flavors.
4
Dust the bottom of your prepared pan with the almond flour to create a very thin, delicate base layer.
5
Carefully pour the yogurt mixture over the almond flour, smoothing the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains just a bit jiggly.
7
Remove from the oven and allow the cheesecake to cool completely at room temperature.
8
Transfer to the refrigerator for at least 3 hours, or ideally overnight, to allow the texture to set into a dense, velvety consistency before serving.