Cottage Cheese Protein Cheesecake with Mixed Berries

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

Cottage Cheese Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Mixed Berries

Whipped cottage cheese and vanilla protein baked into a light, crustless cheesecake topped with a warm, jammy berry compote.

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NUTRITION

343kcal
Protein
40.9g
Fat
9.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Cottage Cheese (2%)

1 large Egg White

12g Vanilla Whey Protein Isolate

0.75 cup Mixed Berries

1 tablespoon Almond Flour

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a large oven-safe ramekin or small baking dish with coconut oil spray.

  • 2

    Place the cottage cheese, egg white, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract into a high-speed blender.

  • 3

    Blend on high until the mixture is completely smooth and creamy, ensuring no cottage cheese curds remain.

  • 4

    Pour the cheesecake batter into the prepared dish and bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 5

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they release their juices and become jammy.

  • 6

    Remove the cheesecake from the oven and allow it to cool for at least 15 minutes to set properly.

  • 7

    Spoon the warm berry compote over the top of the cheesecake and enjoy immediately or chill in the refrigerator for a firmer texture.

Cottage Cheese Protein Cheesecake with Mixed Berries

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

Cottage Cheese Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Mixed Berries

Whipped cottage cheese and vanilla protein baked into a light, crustless cheesecake topped with a warm, jammy berry compote.

NUTRITION

343kcal
Protein
40.9g
Fat
9.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Cottage Cheese (2%)

1 large Egg White

12g Vanilla Whey Protein Isolate

0.75 cup Mixed Berries

1 tablespoon Almond Flour

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a large oven-safe ramekin or small baking dish with coconut oil spray.

  • 2

    Place the cottage cheese, egg white, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract into a high-speed blender.

  • 3

    Blend on high until the mixture is completely smooth and creamy, ensuring no cottage cheese curds remain.

  • 4

    Pour the cheesecake batter into the prepared dish and bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.

  • 5

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they release their juices and become jammy.

  • 6

    Remove the cheesecake from the oven and allow it to cool for at least 15 minutes to set properly.

  • 7

    Spoon the warm berry compote over the top of the cheesecake and enjoy immediately or chill in the refrigerator for a firmer texture.