Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 1 ounce Neufchatel Cheese; 15 grams Graham Cracker Crumbs; 2 tablespoons Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract; 0.5 teaspoon Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake with a light graham cracker crust, finished with a bright and zesty lemon aroma.

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NUTRITION

Protein

42.0g

Fat

9.1g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 ounce Neufchatel Cheese

15 grams Graham Cracker Crumbs

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, and monk fruit sweetener until the mixture is completely smooth.
3
Gently fold in the vanilla protein powder, egg white, vanilla extract, and lemon zest until just combined, being careful not to over-mix.
4
Press the graham cracker crumbs into the bottom of the prepared pan to form a thin and even crust layer.
5
Pour the cheesecake batter over the crust and smooth out the top with a small spatula.
6
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, controlled jiggle.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving to ensure a velvety set.