Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup Almond Flour; 1 tablespoon Almond Butter; 1 tablespoon Maple Syrup; 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Isolate; 1 large Egg White; 1 teaspoon Vanilla Extract; 1 teaspoon 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 protein-packed cheesecake with an almond flour crust and a creamy Greek yogurt filling, baked until set with a hint of bright, zesty lemon.

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NUTRITION

Protein

50g

Fat

27.5g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

1 tablespoon Almond Butter

1 tablespoon Maple Syrup

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Isolate

1 large Egg White

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
In a small bowl, combine the almond flour, almond butter, and half of the maple syrup until a crumbly dough forms.
3
Press the dough firmly into the bottom of the prepared pan to create an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, whey protein, egg white, remaining maple syrup, vanilla extract, and lemon juice until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 30 to 35 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours to achieve a velvety smooth texture.