Cottage Cheese Protein Cheesecake

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

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Enjoy a creamy, protein-packed cheesecake that satisfies your sweet tooth without derailing your macros. This light yet rich dessert brings together the smooth tang of nonfat cottage cheese and Greek yogurt, enhanced with a touch of vanilla and lemon zest, all over a delicate almond flour crust.

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NUTRITION

394kcal
Protein
43.1g
Fat
15.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Cottage Cheese (113g)

1/2 cup Nonfat Greek Yogurt (150g)

0.4 scoop Vanilla Whey Protein Powder (12g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Vanilla Extract (2.1g)

1 packet Stevia

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PREPARATION

  • 1

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

  • 2

    For the crust, press the almond flour into the bottom of a small, lined or greased 6-inch springform pan. Bake the crust for 8-10 minutes until just set and slightly golden. Remove from oven and let cool.

  • 3

    In a blender or food processor, combine the nonfat cottage cheese, nonfat Greek yogurt, vanilla whey protein powder, lemon juice, vanilla extract, and stevia. Blend until the mixture is very smooth and creamy.

  • 4

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 5

    Bake in the oven for 18-20 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

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

  • 7

    Slice and enjoy a protein-packed dessert that fits your macros perfectly.

Cottage Cheese Protein Cheesecake

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

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Enjoy a creamy, protein-packed cheesecake that satisfies your sweet tooth without derailing your macros. This light yet rich dessert brings together the smooth tang of nonfat cottage cheese and Greek yogurt, enhanced with a touch of vanilla and lemon zest, all over a delicate almond flour crust.

NUTRITION

394kcal
Protein
43.1g
Fat
15.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Cottage Cheese (113g)

1/2 cup Nonfat Greek Yogurt (150g)

0.4 scoop Vanilla Whey Protein Powder (12g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Vanilla Extract (2.1g)

1 packet Stevia

PREPARATION

  • 1

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

  • 2

    For the crust, press the almond flour into the bottom of a small, lined or greased 6-inch springform pan. Bake the crust for 8-10 minutes until just set and slightly golden. Remove from oven and let cool.

  • 3

    In a blender or food processor, combine the nonfat cottage cheese, nonfat Greek yogurt, vanilla whey protein powder, lemon juice, vanilla extract, and stevia. Blend until the mixture is very smooth and creamy.

  • 4

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 5

    Bake in the oven for 18-20 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

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

  • 7

    Slice and enjoy a protein-packed dessert that fits your macros perfectly.