Creamy Ricotta Protein Cheesecake

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

Creamy Ricotta Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Protein Cheesecake

Indulge in a light, creamy cheesecake that marries the rich taste of low‐fat ricotta with the protein boost of egg whites, a touch of whey protein, and tangy Greek yogurt, all balanced on a delicate almond flour crust. This dessert offers a delightful, smooth texture and a subtle hint of vanilla and lemon, making it a satisfying, guilt-free treat.

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NUTRITION

353kcal
Protein
38g
Fat
15.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta Cheese

2 Egg Whites

1/2 scoop Vanilla Whey Protein Powder

1/4 cup Nonfat Greek Yogurt

1/8 cup Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, non-stick springform pan or ramekin by lightly spraying it with cooking spray.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener (optional) and press it evenly into the bottom of the pan to form a thin crust. Place the pan in the freezer for 10 minutes to help the crust set.

  • 3

    In a medium bowl, whisk together the low-fat ricotta cheese, egg whites, half scoop of vanilla whey protein powder, nonfat Greek yogurt, a few drops of vanilla extract, and a touch of lemon zest until creamy and well combined.

  • 4

    Pour the filling mixture over the chilled almond crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are slightly set while the center still jiggles gently.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled and set before serving.

Creamy Ricotta Protein Cheesecake

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

Creamy Ricotta Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Protein Cheesecake

Indulge in a light, creamy cheesecake that marries the rich taste of low‐fat ricotta with the protein boost of egg whites, a touch of whey protein, and tangy Greek yogurt, all balanced on a delicate almond flour crust. This dessert offers a delightful, smooth texture and a subtle hint of vanilla and lemon, making it a satisfying, guilt-free treat.

NUTRITION

353kcal
Protein
38g
Fat
15.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Ricotta Cheese

2 Egg Whites

1/2 scoop Vanilla Whey Protein Powder

1/4 cup Nonfat Greek Yogurt

1/8 cup Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, non-stick springform pan or ramekin by lightly spraying it with cooking spray.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener (optional) and press it evenly into the bottom of the pan to form a thin crust. Place the pan in the freezer for 10 minutes to help the crust set.

  • 3

    In a medium bowl, whisk together the low-fat ricotta cheese, egg whites, half scoop of vanilla whey protein powder, nonfat Greek yogurt, a few drops of vanilla extract, and a touch of lemon zest until creamy and well combined.

  • 4

    Pour the filling mixture over the chilled almond crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are slightly set while the center still jiggles gently.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled and set before serving.