Name: Cottage Cheese Protein Cheesecake with Egg Whites
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-fat Cottage Cheese; 3 tablespoons Liquid Egg Whites; 0.4 scoop Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener

Cottage Cheese Protein Cheesecake with Egg Whites

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Egg Whites

Whipped cottage cheese and egg whites baked into a light, protein-packed cheesecake with a hint of vanilla and a velvety smooth finish.

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NUTRITION

Protein

42.2g

Fat

12g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Cottage Cheese

3 tablespoons Liquid Egg Whites

0.4 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
Place the cottage cheese, liquid egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract into a high-speed blender.
3
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
4
Pour the mixture into a bowl and gently whisk in the almond flour until just combined.
5
Transfer the batter into the prepared baking dish and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, while the center still has a very slight jiggle.
7
Remove from the oven and allow it to cool to room temperature on a wire rack.
8
Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow the texture to set before serving.