Name: Silky Baked Lemon Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 75g Low-Fat Cottage Cheese; 30g Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Fresh Lemon Juice; 1 tsp Lemon Zest; 1 tbsp Honey; 1/2 tsp Vanilla Extract; Pinch of Salt

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

YOUR SOLIN GENERATED RECIPE

Silky Baked Lemon Protein Cheesecake

Enjoy a uniquely smooth and tangy baked lemon protein cheesecake that feels indulgent while fitting perfectly into your clean eating goals. This light, crustless cheesecake blends creamy low-fat dairy with a hint of citrus kick for a refreshing twist on a classic favorite.

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NUTRITION

Protein

52.1g

Fat

2.2g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

75g Low-Fat Cottage Cheese

30g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Fresh Lemon Juice

1 tsp Lemon Zest

1 tbsp Honey

1/2 tsp Vanilla Extract

Pinch of Salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or ramekin.
2
In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, vanilla whey protein, egg white, fresh lemon juice, lemon zest, honey, vanilla extract, and a pinch of salt.
3
Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
4
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
5
Place the pan into the preheated oven and bake for 20-25 minutes, or until the edges start to set and the center is slightly jiggly.
6
Remove from the oven and let cool to room temperature; the cheesecake will continue to firm up as it cools.
7
Refrigerate for at least 2 hours to ensure a silky, firm texture before serving.