Vanilla Protein Cheesecake with Cottage Cheese and Almond Crust

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

Vanilla Protein Cheesecake with Cottage Cheese and Almond Crust

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Cottage Cheese and Almond Crust

Enjoy a light yet indulgent dessert that perfectly balances creamy cottage cheese and vanilla whey protein with a subtly sweet almond crust. This vanilla protein cheesecake is designed to deliver a satisfying treat while meeting your nutrition goals, featuring a smooth, silky filling and a crisp, nutty base.

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NUTRITION

432kcal
Protein
56g
Fat
13g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese (210g)

1 scoop vanilla whey protein isolate (30g)

21 grams almond flour

1 teaspoon vanilla extract

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 teaspoon of liquid stevia. Press this mixture evenly into the bottom of a small, lined springform pan to form the crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, vanilla whey protein isolate, vanilla extract, and a pinch of liquid stevia if extra sweetness is desired. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond crust in the pan, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Slice and serve chilled for a delicious, protein-packed dessert.

Vanilla Protein Cheesecake with Cottage Cheese and Almond Crust

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

Vanilla Protein Cheesecake with Cottage Cheese and Almond Crust

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Cottage Cheese and Almond Crust

Enjoy a light yet indulgent dessert that perfectly balances creamy cottage cheese and vanilla whey protein with a subtly sweet almond crust. This vanilla protein cheesecake is designed to deliver a satisfying treat while meeting your nutrition goals, featuring a smooth, silky filling and a crisp, nutty base.

NUTRITION

432kcal
Protein
56g
Fat
13g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese (210g)

1 scoop vanilla whey protein isolate (30g)

21 grams almond flour

1 teaspoon vanilla extract

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 teaspoon of liquid stevia. Press this mixture evenly into the bottom of a small, lined springform pan to form the crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, vanilla whey protein isolate, vanilla extract, and a pinch of liquid stevia if extra sweetness is desired. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond crust in the pan, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Slice and serve chilled for a delicious, protein-packed dessert.