Name: Silky Vanilla Bean Protein Cheesecake with White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cannellini Beans; 0.75 cup Non-fat Greek Yogurt; 1.25 scoops Vanilla Whey Protein Isolate; 2 tablespoons Liquid Egg Whites; 1 teaspoon Vanilla Bean Paste

Silky Vanilla Bean Protein Cheesecake with White Beans

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

YOUR SOLIN GENERATED RECIPE

Silky Vanilla Bean Protein Cheesecake with White Beans

Whipped white beans and Greek yogurt baked into a velvety protein cheesecake, infused with aromatic vanilla bean and finished with a smooth, creamy texture.

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NUTRITION

Protein

60.6g

Fat

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cannellini Beans

0.75 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

1 teaspoon Vanilla Bean Paste

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PREPARATION

1
Preheat your oven to 325°F and line a 4-inch springform pan with parchment paper.
2
Rinse and drain the cannellini beans thoroughly to ensure a clean flavor profile.
3
Place the beans, Greek yogurt, protein powder, egg whites, and vanilla bean paste into a high-speed blender.
4
Process the mixture until it is completely smooth and no traces of beans remain.
5
Pour the batter into the prepared pan and tap it on the counter to release air bubbles.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least four hours to achieve a perfect set.