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

A velvety blender-made cheesecake using cottage cheese and Greek yogurt, baked over a nutty almond crust and finished with fresh, juicy strawberries.

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NUTRITION

428kcal
Protein
31.2g
Fat
17.3g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/3 cup Non-fat Greek Yogurt

1 Large Egg

2.5 tbsp Almond Flour

1 tbsp Maple Syrup

1 cup Fresh Strawberries

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    Place the cottage cheese, Greek yogurt, egg, remaining maple syrup, and vanilla extract into a high-speed blender.

  • 4

    Blend the mixture on high until it is completely smooth and no lumps from the cottage cheese remain.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes, or until the edges are slightly golden and set, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 8

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

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

A velvety blender-made cheesecake using cottage cheese and Greek yogurt, baked over a nutty almond crust and finished with fresh, juicy strawberries.

NUTRITION

428kcal
Protein
31.2g
Fat
17.3g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/3 cup Non-fat Greek Yogurt

1 Large Egg

2.5 tbsp Almond Flour

1 tbsp Maple Syrup

1 cup Fresh Strawberries

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    Place the cottage cheese, Greek yogurt, egg, remaining maple syrup, and vanilla extract into a high-speed blender.

  • 4

    Blend the mixture on high until it is completely smooth and no lumps from the cottage cheese remain.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes, or until the edges are slightly golden and set, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 8

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