Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg; 2 tablespoons Almond Flour; 2 teaspoons Coconut Flour; 1 teaspoon Vanilla Extract; 1 teaspoon Stevia Powder; 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

A protein-rich cheesecake baked with Greek yogurt and vanilla over a crumbly almond base, finished with a hint of bright lemon zest.

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NUTRITION

Protein

41.4g

Fat

13.7g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

2 teaspoons Coconut Flour

1 teaspoon Vanilla Extract

1 teaspoon Stevia Powder

0.5 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F.
2
Combine the almond flour and coconut flour in a small bowl with a teaspoon of water to form a slightly tacky dough.
3
Press the dough firmly into the bottom of a 4-inch springform pan or a large ramekin to create an even base.
4
In a separate mixing bowl, whisk the Greek yogurt, vanilla whey protein, whole egg, vanilla extract, lemon zest, and stevia until the batter is completely smooth.
5
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6
Place the pan in the oven and bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the texture to firm up before slicing and serving.