Name: Creamy Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Low Fat Cottage Cheese (1%); 1/2 cup Non-fat Greek Yogurt; 1 large Egg White; 1 tbsp Almond Flour; 1/2 sheet Graham Cracker (crushed); 1 tsp Honey; 1/2 tsp Vanilla Extract; 1 tsp Lemon Zest

Creamy Protein Cheesecake with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Greek Yogurt

Whipped cottage cheese and Greek yogurt baked into a velvety custard over a light almond crust, finished with a bright hint of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.2g

Fat

6.5g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low Fat Cottage Cheese (1%)

1/2 cup Non-fat Greek Yogurt

1 large Egg White

1 tbsp Almond Flour

1/2 sheet Graham Cracker (crushed)

1 tsp Honey

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, combine the almond flour and crushed graham cracker crumbs, then press them firmly into the bottom of the prepared dish to form a thin crust.
3
Place the cottage cheese in a blender or food processor and blend until completely smooth and no lumps remain.
4
Add the Greek yogurt, egg white, honey, vanilla extract, and lemon zest to the blender and pulse until just combined.
5
Pour the cheesecake batter over the crust in the ramekin.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to become firm and velvety before serving.