Cottage Cheese Protein Cheesecake with Fresh Strawberries

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

Cottage Cheese Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Strawberries

Baked cottage cheese and vanilla protein blended into a crustless cake, topped with fresh sliced strawberries for a refreshing, velvety finish.

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NUTRITION

376kcal
Protein
42.9g
Fat
13g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Low Fat Cottage Cheese (2%)

15 grams Vanilla Whey Protein Powder

46 grams Liquid Egg Whites

15 grams Almond Flour

100 grams Fresh Strawberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    In a high-speed blender, combine the cottage cheese, vanilla protein powder, liquid egg whites, almond flour, vanilla extract, and monk fruit sweetener.

  • 3

    Blend on high for 45-60 seconds until the mixture is completely smooth and no curds remain.

  • 4

    Pour the batter into the prepared dish and tap it gently on the counter to remove any air bubbles.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature on a wire rack.

  • 7

    Transfer the cheesecake to the refrigerator to set for at least 3 hours, or ideally overnight.

  • 8

    Once chilled, top with the fresh sliced strawberries and serve immediately.

Cottage Cheese Protein Cheesecake with Fresh Strawberries

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

Cottage Cheese Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Strawberries

Baked cottage cheese and vanilla protein blended into a crustless cake, topped with fresh sliced strawberries for a refreshing, velvety finish.

NUTRITION

376kcal
Protein
42.9g
Fat
13g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Low Fat Cottage Cheese (2%)

15 grams Vanilla Whey Protein Powder

46 grams Liquid Egg Whites

15 grams Almond Flour

100 grams Fresh Strawberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.

  • 2

    In a high-speed blender, combine the cottage cheese, vanilla protein powder, liquid egg whites, almond flour, vanilla extract, and monk fruit sweetener.

  • 3

    Blend on high for 45-60 seconds until the mixture is completely smooth and no curds remain.

  • 4

    Pour the batter into the prepared dish and tap it gently on the counter to remove any air bubbles.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature on a wire rack.

  • 7

    Transfer the cheesecake to the refrigerator to set for at least 3 hours, or ideally overnight.

  • 8

    Once chilled, top with the fresh sliced strawberries and serve immediately.