Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety vanilla bean cheesecake made with Greek yogurt and almond flour, finished with a bright and zesty lemon-blueberry compote.

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NUTRITION

366kcal
Protein
38.6g
Fat
11.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

1/4 scoop Vanilla Whey Protein Powder

3 tbsp Almond Flour

1/2 cup Fresh Blueberries

1 tsp Honey

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or honey until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, simmer the blueberries and honey in a small saucepan over medium heat until the berries burst and the sauce becomes thick and syrupy.

  • 8

    Top the chilled cheesecake with the blueberry compote before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety vanilla bean cheesecake made with Greek yogurt and almond flour, finished with a bright and zesty lemon-blueberry compote.

NUTRITION

366kcal
Protein
38.6g
Fat
11.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

1/4 scoop Vanilla Whey Protein Powder

3 tbsp Almond Flour

1/2 cup Fresh Blueberries

1 tsp Honey

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a tiny splash of water or honey until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a base.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and vanilla extract until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set completely.

  • 7

    While the cheesecake chills, simmer the blueberries and honey in a small saucepan over medium heat until the berries burst and the sauce becomes thick and syrupy.

  • 8

    Top the chilled cheesecake with the blueberry compote before serving.