Silky Chocolate Protein Cheesecake with Whey and Skyr

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

Silky Chocolate Protein Cheesecake with Whey and Skyr

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Cheesecake with Whey and Skyr

A chilled cheesecake made with protein-rich Skyr and chocolate whey, baked over a light almond crust and finished with a velvety cocoa swirl.

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NUTRITION

425kcal
Protein
55.6g
Fat
15.9g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

225g Plain Non-fat Skyr

30g Chocolate Whey Protein Powder

1 Large Egg White

10g Unsweetened Cocoa Powder

15g Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

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 small bowl, combine the almond flour and melted coconut oil until a crumbly paste forms.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create a thin base.

  • 4

    In a separate mixing bowl, whisk together the Skyr, chocolate whey protein, egg white, cocoa powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the chocolate cheesecake mixture over the almond base and smooth the top with a spatula.

  • 6

    Bake for 20-25 minutes or until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to set completely.

  • 8

    Serve chilled for the best texture and flavor.

Silky Chocolate Protein Cheesecake with Whey and Skyr

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

Silky Chocolate Protein Cheesecake with Whey and Skyr

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Cheesecake with Whey and Skyr

A chilled cheesecake made with protein-rich Skyr and chocolate whey, baked over a light almond crust and finished with a velvety cocoa swirl.

NUTRITION

425kcal
Protein
55.6g
Fat
15.9g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

225g Plain Non-fat Skyr

30g Chocolate Whey Protein Powder

1 Large Egg White

10g Unsweetened Cocoa Powder

15g Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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 small bowl, combine the almond flour and melted coconut oil until a crumbly paste forms.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create a thin base.

  • 4

    In a separate mixing bowl, whisk together the Skyr, chocolate whey protein, egg white, cocoa powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the chocolate cheesecake mixture over the almond base and smooth the top with a spatula.

  • 6

    Bake for 20-25 minutes or until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to set completely.

  • 8

    Serve chilled for the best texture and flavor.