Creamy Cottage Cheese Protein Cheesecake

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

Creamy Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

Enjoy a lighter twist on classic cheesecake with a protein-packed filling featuring creamy low-fat cottage cheese and nonfat Greek yogurt, all set on a delicate almond flour crust. This dessert is smooth, tangy, and satisfying, perfect for a post-workout treat or an indulgence without the guilt.

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NUTRITION

439kcal
Protein
47.7g
Fat
16.1g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Low-Fat Cottage Cheese (226g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1 teaspoon Lemon Zest

1 teaspoon Liquid Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a pinch of liquid stevia (if desired) and press the mixture firmly into the base of a lightly greased 6-inch springform pan to form the crust.

  • 3

    Bake the almond flour crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and allow it to cool slightly.

  • 4

    In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, lemon zest, and the remaining liquid stevia. Blend until completely smooth and creamy.

  • 5

    Pour the creamy mixture over the cooled almond flour crust, spreading evenly.

  • 6

    Bake in the oven for 20-25 minutes, or until the edges are set and the center slightly jiggly.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to set further.

  • 8

    Serve chilled and enjoy your protein-packed creamy cheesecake.

Creamy Cottage Cheese Protein Cheesecake

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

Creamy Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

Enjoy a lighter twist on classic cheesecake with a protein-packed filling featuring creamy low-fat cottage cheese and nonfat Greek yogurt, all set on a delicate almond flour crust. This dessert is smooth, tangy, and satisfying, perfect for a post-workout treat or an indulgence without the guilt.

NUTRITION

439kcal
Protein
47.7g
Fat
16.1g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Low-Fat Cottage Cheese (226g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1 teaspoon Lemon Zest

1 teaspoon Liquid Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a pinch of liquid stevia (if desired) and press the mixture firmly into the base of a lightly greased 6-inch springform pan to form the crust.

  • 3

    Bake the almond flour crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and allow it to cool slightly.

  • 4

    In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, lemon zest, and the remaining liquid stevia. Blend until completely smooth and creamy.

  • 5

    Pour the creamy mixture over the cooled almond flour crust, spreading evenly.

  • 6

    Bake in the oven for 20-25 minutes, or until the edges are set and the center slightly jiggly.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to set further.

  • 8

    Serve chilled and enjoy your protein-packed creamy cheesecake.