Protein-Rich Vanilla Bean Cottage Cheese Cheesecake

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

Protein-Rich Vanilla Bean Cottage Cheese Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Vanilla Bean Cottage Cheese Cheesecake

A luscious, protein-packed cheesecake that marries the tangy creaminess of low-fat cottage cheese with the smooth texture of nonfat Greek yogurt, lightly infused with vanilla bean and a hint of lemon. This dessert-like treat offers a satisfying blend of sweet and tart notes while keeping your macros in check.

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NUTRITION

463kcal
Protein
49.1g
Fat
20.2g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Bean Extract (4.2g)

1 tsp Fresh Lemon Juice (5g)

1 tsp Liquid Sweetener (optional, 4g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.

  • 2

    In a blender or food processor, combine the cottage cheese, Greek yogurt, egg white, vanilla extract, lemon juice, and sweetener. Blend until the mixture is smooth and creamy.

  • 3

    In a separate bowl, stir the almond flour to form an even base. Press the almond flour gently into the bottom of your baking dish to form a crust.

  • 4

    Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

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

  • 7

    Slice and enjoy your protein-rich, creamy cheesecake as a delightful breakfast, lunch, or dinner treat.

Protein-Rich Vanilla Bean Cottage Cheese Cheesecake

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

Protein-Rich Vanilla Bean Cottage Cheese Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Vanilla Bean Cottage Cheese Cheesecake

A luscious, protein-packed cheesecake that marries the tangy creaminess of low-fat cottage cheese with the smooth texture of nonfat Greek yogurt, lightly infused with vanilla bean and a hint of lemon. This dessert-like treat offers a satisfying blend of sweet and tart notes while keeping your macros in check.

NUTRITION

463kcal
Protein
49.1g
Fat
20.2g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Bean Extract (4.2g)

1 tsp Fresh Lemon Juice (5g)

1 tsp Liquid Sweetener (optional, 4g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.

  • 2

    In a blender or food processor, combine the cottage cheese, Greek yogurt, egg white, vanilla extract, lemon juice, and sweetener. Blend until the mixture is smooth and creamy.

  • 3

    In a separate bowl, stir the almond flour to form an even base. Press the almond flour gently into the bottom of your baking dish to form a crust.

  • 4

    Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

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

  • 7

    Slice and enjoy your protein-rich, creamy cheesecake as a delightful breakfast, lunch, or dinner treat.