Silky Protein Cheesecake with Whey Protein and Skyr Yogurt

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

Silky Protein Cheesecake with Whey Protein and Skyr Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Whey Protein and Skyr Yogurt

A velvety baked cheesecake made with Icelandic skyr and vanilla whey, featuring a light almond crust and a hint of fragrant vanilla.

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NUTRITION

568kcal
Protein
88.2g
Fat
11.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

400g Plain Non-Fat Skyr

40g Vanilla Whey Protein Isolate

60g Liquid Egg Whites

15g Almond Flour

3g Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.

  • 3

    In a large mixing bowl, whisk the skyr, vanilla whey protein, egg whites, vanilla extract, and monkfruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 30 to 35 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle when shaken.

  • 6

    Remove from the oven and allow it to cool completely at room temperature.

  • 7

    Refrigerate the cheesecake for at least 3 to 4 hours, or overnight, to allow the texture to set into a silky consistency before serving.

Silky Protein Cheesecake with Whey Protein and Skyr Yogurt

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

Silky Protein Cheesecake with Whey Protein and Skyr Yogurt

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Whey Protein and Skyr Yogurt

A velvety baked cheesecake made with Icelandic skyr and vanilla whey, featuring a light almond crust and a hint of fragrant vanilla.

NUTRITION

568kcal
Protein
88.2g
Fat
11.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

400g Plain Non-Fat Skyr

40g Vanilla Whey Protein Isolate

60g Liquid Egg Whites

15g Almond Flour

3g Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan.

  • 3

    In a large mixing bowl, whisk the skyr, vanilla whey protein, egg whites, vanilla extract, and monkfruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

    Bake for 30 to 35 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle when shaken.

  • 6

    Remove from the oven and allow it to cool completely at room temperature.

  • 7

    Refrigerate the cheesecake for at least 3 to 4 hours, or overnight, to allow the texture to set into a silky consistency before serving.