Name: High-Protein Cheesecake with Whey Protein and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 24 grams Vanilla Whey Protein Isolate; 3 tablespoons Liquid Egg Whites; 2 tablespoons Fat-free Cream Cheese; 0.5 cup Fresh Raspberries; 1 teaspoon Almond Butter; 1 teaspoon Vanilla Extract

High-Protein Cheesecake with Whey Protein and 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 Cheesecake with Whey Protein and Greek Yogurt

Oven-baked cheesecake made with Greek yogurt and vanilla whey protein, topped with fresh raspberries for a bright, tart finish.

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NUTRITION

Protein

54.8g

Fat

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

24 grams Vanilla Whey Protein Isolate

3 tablespoons Liquid Egg Whites

2 tablespoons Fat-free Cream Cheese

0.5 cup Fresh Raspberries

1 teaspoon Almond Butter

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, whey protein isolate, liquid egg whites, fat-free cream cheese, and vanilla extract until the batter is completely smooth and free of lumps.
3
Pour the cheesecake mixture into the prepared ramekin and smooth the top with a spatula.
4
Place the ramekin into a larger baking dish and fill the larger dish with about an inch of hot water to create a gentle water bath.
5
Bake for 25 to 30 minutes or until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 3 hours.
7
Once set, top the cheesecake with fresh raspberries and a light drizzle of almond butter before serving.