Name: Silky Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 210g Non-fat Greek Yogurt; 15g Vanilla Whey Isolate; 60g Liquid Egg Whites; 2 oz Neufchatel Cheese; 3 tbsp Almond Flour; 1 tbsp Grass-fed Butter; 1/2 cup Fresh Strawberries

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Baked almond-crust cheesecake made with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of juicy fresh berries.

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NUTRITION

Protein

50.8g

Fat

36.1g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

210g Non-fat Greek Yogurt

15g Vanilla Whey Isolate

60g Liquid Egg Whites

2 oz Neufchatel Cheese

3 tbsp Almond Flour

1 tbsp Grass-fed Butter

1/2 cup Fresh Strawberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Mix the almond flour and melted grass-fed butter in a small bowl then press the mixture firmly into the bottom of the pan.
3
In a large mixing bowl, whisk the Greek yogurt, softened Neufchatel cheese, egg whites, protein powder, and vanilla extract until the batter is completely smooth.
4
Pour the filling over the almond crust and smooth the top with a spatula.
5
Bake for 35 to 40 minutes or until the edges are set and the center has a slight wobble.
6
Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours to achieve a silky texture.
7
Top the chilled cheesecake with fresh berries and enjoy.