Name: High-Protein Ricotta Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Part-Skim Ricotta Cheese; 0.5 cup Nonfat Greek Yogurt; 2 large Egg Whites; 1 tablespoon Honey; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest

High-Protein Ricotta 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 Ricotta Cheesecake with Greek Yogurt

A velvety crustless cheesecake whipped with creamy ricotta and tangy Greek yogurt, baked until set with a hint of bright lemon zest.

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NUTRITION

Protein

46.7g

Fat

20g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta Cheese

0.5 cup Nonfat Greek Yogurt

2 large Egg Whites

1 tablespoon Honey

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or small baking dish.
2
In a medium bowl, whisk together the part-skim ricotta and nonfat Greek yogurt until the mixture is smooth and creamy.
3
Add the egg whites, honey, vanilla extract, and lemon zest to the bowl, whisking gently until just combined.
4
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
5
Bake for 35 to 40 minutes or until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours to achieve a firm texture.