Silky Cottage Cheese Protein Cheesecake

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

Silky Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Cottage Cheese Protein Cheesecake

A blender-whipped cheesecake made with creamy cottage cheese and vanilla protein, baked until set for a perfectly smooth and velvety finish.

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NUTRITION

484kcal
Protein
52.9g
Fat
20.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (2%)

2 large Egg Whites

20g Vanilla Whey Protein Powder

4 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the prepared dish to create a thin, even crust layer.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake batter over the almond flour crust and gently tap the dish on the counter to release air bubbles.

  • 6

    Sprinkle the fresh lemon zest over the top of the batter.

  • 7

    Bake for 28 to 32 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.

  • 8

    Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving to allow the texture to fully set.

Silky Cottage Cheese Protein Cheesecake

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

Silky Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Cottage Cheese Protein Cheesecake

A blender-whipped cheesecake made with creamy cottage cheese and vanilla protein, baked until set for a perfectly smooth and velvety finish.

NUTRITION

484kcal
Protein
52.9g
Fat
20.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (2%)

2 large Egg Whites

20g Vanilla Whey Protein Powder

4 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the prepared dish to create a thin, even crust layer.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake batter over the almond flour crust and gently tap the dish on the counter to release air bubbles.

  • 6

    Sprinkle the fresh lemon zest over the top of the batter.

  • 7

    Bake for 28 to 32 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.

  • 8

    Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving to allow the texture to fully set.