Basque-Style Vanilla Bean Cheesecake

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

Basque-Style Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Basque-Style Vanilla Bean Cheesecake

Creamy Greek yogurt and vanilla bean seeds are baked until deeply caramelized, creating a velvety cheesecake with a signature burnt exterior and a luscious, custard-like center.

Try 7 days free, then $12.99 / mo.

NUTRITION

422kcal
Protein
45.5g
Fat
13.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 oz Neufchatel Cheese

0.5 scoop Vanilla Protein Powder

1 large Egg

1 tbsp Maple Syrup

1 tsp Vanilla Bean Paste

0.13 tsp Sea Salt

1 tsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 4-inch springform pan with a large piece of parchment paper, allowing the edges to overhang.

  • 2

    In a high-speed blender, combine the Greek yogurt, softened Neufchatel cheese, vanilla protein powder, egg, maple syrup, vanilla bean paste, sea salt, and lemon juice.

  • 3

    Process on high for 30-45 seconds until the batter is completely smooth and slightly aerated.

  • 4

    Pour the batter into the prepared pan and tap it firmly on the counter several times to release any trapped air bubbles.

  • 5

    Bake for 25-28 minutes until the top is scorched to a dark mahogany brown while the center still maintains a distinct wobble.

  • 6

    Remove from the oven and let cool completely at room temperature before transferring to the refrigerator for at least 6 hours to set into a dense, creamy consistency.

Basque-Style Vanilla Bean Cheesecake

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

Basque-Style Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Basque-Style Vanilla Bean Cheesecake

Creamy Greek yogurt and vanilla bean seeds are baked until deeply caramelized, creating a velvety cheesecake with a signature burnt exterior and a luscious, custard-like center.

NUTRITION

422kcal
Protein
45.5g
Fat
13.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 oz Neufchatel Cheese

0.5 scoop Vanilla Protein Powder

1 large Egg

1 tbsp Maple Syrup

1 tsp Vanilla Bean Paste

0.13 tsp Sea Salt

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 4-inch springform pan with a large piece of parchment paper, allowing the edges to overhang.

  • 2

    In a high-speed blender, combine the Greek yogurt, softened Neufchatel cheese, vanilla protein powder, egg, maple syrup, vanilla bean paste, sea salt, and lemon juice.

  • 3

    Process on high for 30-45 seconds until the batter is completely smooth and slightly aerated.

  • 4

    Pour the batter into the prepared pan and tap it firmly on the counter several times to release any trapped air bubbles.

  • 5

    Bake for 25-28 minutes until the top is scorched to a dark mahogany brown while the center still maintains a distinct wobble.

  • 6

    Remove from the oven and let cool completely at room temperature before transferring to the refrigerator for at least 6 hours to set into a dense, creamy consistency.