Name: Creamy Vanilla Bean Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: ½ cup almond flour; ¼ cup rolled oats; ½ cup non-fat Greek yogurt; 4 oz light cream cheese, softened; 1 vanilla bean pod; 1 tablespoon maple syrup; 1 Medjool date; 1 large egg

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

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Protein Cheesecake

A luscious, protein-rich cheesecake made with Greek yogurt and cream cheese, sweetened naturally with maple syrup and vanilla. The silky-smooth filling sits atop a wholesome almond-oat crust, finished with a drizzle of date-based caramel sauce.

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NUTRITION

Protein

41.3g

Fat

56.0g

Carbs

69.6g

SERVINGS

1 serving

INGREDIENTS

½ cup almond flour

¼ cup rolled oats

½ cup non-fat Greek yogurt

4 oz light cream cheese, softened

1 vanilla bean pod

1 tablespoon maple syrup

1 Medjool date

1 large egg

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PREPARATION

1
Preheat oven to 325°F (165°C) and line a 4-inch springform pan with parchment paper.
2
In a food processor, combine almond flour and rolled oats until finely ground. Press mixture firmly into the bottom of the prepared pan.
3
In a large bowl, beat softened cream cheese until smooth and creamy.
4
Split vanilla bean pod lengthwise and scrape out seeds. Add to cream cheese mixture.
5
Add Greek yogurt, maple syrup, and egg to the cream cheese mixture. Beat until well combined and smooth.
6
Pour the filling over the crust and smooth the top.
7
Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
8
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
9
For the date caramel, blend the date with a splash of hot water until smooth.
10
Refrigerate cheesecake for at least 4 hours or overnight.
11
Before serving, drizzle with date caramel sauce.