Name: Creamy Protein Cheesecake with Corn Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100 grams Non-fat Greek Yogurt; 80 grams Low-fat Cottage Cheese; 1 large Egg White; 12 grams Vanilla Whey Protein Powder; 12 grams Yellow Cornmeal; 5 grams Almond Flour; 0.25 teaspoon Vanilla Extract

Creamy Protein Cheesecake with Corn Crust

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Corn Crust

Oven-baked protein cheesecake with a base of Greek yogurt and cottage cheese, layered over a sweet cornmeal crust with a hint of toasted almond.

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NUTRITION

Protein

34.5g

Fat

4.5g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

100 grams Non-fat Greek Yogurt

80 grams Low-fat Cottage Cheese

1 large Egg White

12 grams Vanilla Whey Protein Powder

12 grams Yellow Cornmeal

5 grams Almond Flour

0.25 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F.
2
Combine cornmeal, almond flour, and a splash of water to form a crumbly dough.
3
Press the dough firmly into the bottom of a small oven-safe ramekin.
4
Blend Greek yogurt, cottage cheese, egg white, protein powder, and vanilla until silky smooth.
5
Pour the cheesecake batter over the corn crust.
6
Bake for 25 minutes until the edges are firm but the center remains slightly jiggly.
7
Chill in the refrigerator for at least two hours to set before serving.