Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 4 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 0.25 cup Fresh Raspberries; 1 tablespoon Monk Fruit Sweetener

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 velvety protein cheesecake made with thick Greek yogurt and vanilla bean, baked until set and topped with a bright raspberry glaze.

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NUTRITION

Protein

56.4g

Fat

16.2g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a 4-inch springform pan with parchment paper.
2
Mix the almond flour with a teaspoon of water or stevia and press it firmly into the bottom of the pan to create a thin base.
3
In a medium bowl, whisk the Greek yogurt, vanilla protein powder, egg whites, monk fruit, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond base and tap the pan on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
Remove from the oven and let it cool completely at room temperature before transferring to the fridge for at least 4 hours to set.
7
Top with fresh raspberries just before serving for a burst of tart flavor.