Name: Creamy Lemon Cottage Cheese Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cups low-fat cottage cheese; 1 large egg; 0.25 cup plain non-fat Greek yogurt; 2 tbsp almond flour; 1 tbsp pure maple syrup; 1 tsp vanilla extract; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 0.5 cup fresh raspberries; 0.25 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Cottage Cheese Cheesecake

Baked cottage cheese and bright lemon zest create a velvety, high-protein cheesecake texture topped with fresh, vibrant berries.

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NUTRITION

Protein

41.7g

Fat

14.2g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cups low-fat cottage cheese

1 large egg

0.25 cup plain non-fat Greek yogurt

2 tbsp almond flour

1 tbsp pure maple syrup

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 cup fresh raspberries

0.25 tsp sea salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a 6-inch oven-safe baking dish or large ramekin with a small amount of oil.
2
Place the cottage cheese, egg, Greek yogurt, almond flour, maple syrup, vanilla extract, lemon zest, lemon juice, and sea salt into a high-speed blender.
3
Blend the mixture on high until it is completely smooth and reaches a creamy, liquid consistency.
4
Pour the batter into the prepared baking dish, smoothing the top with a spatula if necessary.
5
Bake for 30 to 35 minutes, or until the edges are firm and golden while the center maintains a slight, custard-like wobble.
6
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
7
Transfer the dish to the refrigerator and chill for at least 2 hours to allow the texture to fully set.
8
Top with fresh raspberries just before serving.