Protein-Rich Vanilla Bean Cottage Cheesecake

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

Protein-Rich Vanilla Bean Cottage Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Vanilla Bean Cottage Cheesecake

A creamy, protein-packed cottage cheesecake with a delicate vanilla bean flavor and a light almond crust. This versatile dish can be enjoyed for breakfast, lunch, or dinner, offering a refreshing twist on traditional cheesecake with a boost of protein to fuel your day.

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NUTRITION

350kcal
Protein
40.7g
Fat
11g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (14g)

3/4 cup Low-Fat Cottage Cheese (170g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1 tsp Honey (7g)

1/2 Vanilla Bean

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, combine the almond flour with 1 teaspoon of water (or a small amount of egg white) to form a cohesive crust mixture. Press the mixture evenly along the bottom of the pan.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, egg white, honey, and seeds scraped from half a vanilla bean (or vanilla extract if preferred). Blend until smooth and creamy.

  • 4

    Pour the filling over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 20-25 minutes until the edges are set and the center still has a slight wobble, ensuring it remains moist.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled, and enjoy a protein-rich twist on traditional cheesecake.

Protein-Rich Vanilla Bean Cottage Cheesecake

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

Protein-Rich Vanilla Bean Cottage Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Vanilla Bean Cottage Cheesecake

A creamy, protein-packed cottage cheesecake with a delicate vanilla bean flavor and a light almond crust. This versatile dish can be enjoyed for breakfast, lunch, or dinner, offering a refreshing twist on traditional cheesecake with a boost of protein to fuel your day.

NUTRITION

350kcal
Protein
40.7g
Fat
11g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (14g)

3/4 cup Low-Fat Cottage Cheese (170g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1 tsp Honey (7g)

1/2 Vanilla Bean

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, combine the almond flour with 1 teaspoon of water (or a small amount of egg white) to form a cohesive crust mixture. Press the mixture evenly along the bottom of the pan.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, egg white, honey, and seeds scraped from half a vanilla bean (or vanilla extract if preferred). Blend until smooth and creamy.

  • 4

    Pour the filling over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 20-25 minutes until the edges are set and the center still has a slight wobble, ensuring it remains moist.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Serve chilled, and enjoy a protein-rich twist on traditional cheesecake.