Lightened-Up Vanilla Bean Cheesecake

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

Lightened-Up Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cheesecake

Enjoy a guilt-free take on a classic dessert with this Lightened-Up Vanilla Bean Cheesecake. Creamy, smooth, and bursting with a hint of vanilla bean and a touch of lemon, this recipe combines nonfat dairy with egg whites for a protein-rich, lighter cheesecake that satisfies your sweet cravings without derailing your nutritional goals.

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NUTRITION

357kcal
Protein
48g
Fat
7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Cottage Cheese (110g)

3/4 cup Nonfat Greek Yogurt (170g)

2 Egg Whites (66g)

1 oz Low-Fat Cream Cheese (28g)

1/2 tsp Vanilla Bean Paste (2.5g)

1 tsp Fresh Lemon Juice (5g)

1 tsp Liquid Stevia (4g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish.

  • 2

    In a blender or food processor, combine the nonfat cottage cheese, nonfat Greek yogurt, egg whites, and low-fat cream cheese. Blend until the mixture is completely smooth.

  • 3

    Add the vanilla bean paste, fresh lemon juice, and liquid stevia to the blend. Process again until fully incorporated.

  • 4

    Pour the mixture into the prepared dish. Smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set around the edges and a slight wobble remains in the center.

  • 6

    Remove from the oven and allow to cool to room temperature. For best results, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Serve chilled, optionally garnished with a few fresh berries or a light dusting of cinnamon.

Lightened-Up Vanilla Bean Cheesecake

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

Lightened-Up Vanilla Bean Cheesecake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cheesecake

Enjoy a guilt-free take on a classic dessert with this Lightened-Up Vanilla Bean Cheesecake. Creamy, smooth, and bursting with a hint of vanilla bean and a touch of lemon, this recipe combines nonfat dairy with egg whites for a protein-rich, lighter cheesecake that satisfies your sweet cravings without derailing your nutritional goals.

NUTRITION

357kcal
Protein
48g
Fat
7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Cottage Cheese (110g)

3/4 cup Nonfat Greek Yogurt (170g)

2 Egg Whites (66g)

1 oz Low-Fat Cream Cheese (28g)

1/2 tsp Vanilla Bean Paste (2.5g)

1 tsp Fresh Lemon Juice (5g)

1 tsp Liquid Stevia (4g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish.

  • 2

    In a blender or food processor, combine the nonfat cottage cheese, nonfat Greek yogurt, egg whites, and low-fat cream cheese. Blend until the mixture is completely smooth.

  • 3

    Add the vanilla bean paste, fresh lemon juice, and liquid stevia to the blend. Process again until fully incorporated.

  • 4

    Pour the mixture into the prepared dish. Smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set around the edges and a slight wobble remains in the center.

  • 6

    Remove from the oven and allow to cool to room temperature. For best results, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Serve chilled, optionally garnished with a few fresh berries or a light dusting of cinnamon.