Raspberry Protein Cheesecake with Collagen and Stevia

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

Raspberry Protein Cheesecake with Collagen and Stevia

YOUR SOLIN GENERATED RECIPE

Raspberry Protein Cheesecake with Collagen and Stevia

A creamy, light cheesecake dessert that marries the subtle tang of cottage cheese with the richness of cream cheese, enhanced with collagen and a hint of stevia for sweetness. Fresh raspberries are swirled in for a burst of natural flavor, creating a delicate and balanced treat that satisfies your sweet tooth while keeping the protein and calorie counts in check.

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NUTRITION

304kcal
Protein
31.1g
Fat
11.8g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (115g)

2 egg whites (66g)

1 egg yolk (18g)

1/2 scoop collagen powder (5g)

1 oz low-fat cream cheese (28g)

1/4 cup fresh raspberries (31g)

Stevia to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small ramekin or mini cheesecake pan.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, egg whites, egg yolk, collagen powder, low-fat cream cheese, and stevia. Blend until the mixture is smooth and creamy.

  • 3

    Pour the smooth mixture into the prepared ramekin.

  • 4

    Gently fold in or swirl the fresh raspberries into the batter to distribute them without overmixing.

  • 5

    Place the ramekin in a baking dish and fill the dish with hot water until it reaches about halfway up the side of the ramekin (this water bath technique ensures even baking).

  • 6

    Bake for 20-25 minutes or until the edges are set and the center still has a slight wobble.

  • 7

    Remove the ramekin from the water bath and allow it to cool to room temperature.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up and develop its flavors.

Raspberry Protein Cheesecake with Collagen and Stevia

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

Raspberry Protein Cheesecake with Collagen and Stevia

YOUR SOLIN GENERATED RECIPE

Raspberry Protein Cheesecake with Collagen and Stevia

A creamy, light cheesecake dessert that marries the subtle tang of cottage cheese with the richness of cream cheese, enhanced with collagen and a hint of stevia for sweetness. Fresh raspberries are swirled in for a burst of natural flavor, creating a delicate and balanced treat that satisfies your sweet tooth while keeping the protein and calorie counts in check.

NUTRITION

304kcal
Protein
31.1g
Fat
11.8g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (115g)

2 egg whites (66g)

1 egg yolk (18g)

1/2 scoop collagen powder (5g)

1 oz low-fat cream cheese (28g)

1/4 cup fresh raspberries (31g)

Stevia to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small ramekin or mini cheesecake pan.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, egg whites, egg yolk, collagen powder, low-fat cream cheese, and stevia. Blend until the mixture is smooth and creamy.

  • 3

    Pour the smooth mixture into the prepared ramekin.

  • 4

    Gently fold in or swirl the fresh raspberries into the batter to distribute them without overmixing.

  • 5

    Place the ramekin in a baking dish and fill the dish with hot water until it reaches about halfway up the side of the ramekin (this water bath technique ensures even baking).

  • 6

    Bake for 20-25 minutes or until the edges are set and the center still has a slight wobble.

  • 7

    Remove the ramekin from the water bath and allow it to cool to room temperature.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up and develop its flavors.