Cottage Cheese Protein Cheesecake

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

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Blended cottage cheese and vanilla protein powder baked into a light, crustless treat with a silky smooth finish.

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NUTRITION

280kcal
Protein
28.1g
Fat
7.5g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese

1 large Egg

12 grams Vanilla Whey Protein Powder

1.25 tablespoons Maple Syrup

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin with a touch of coconut oil.

  • 2

    Place the cottage cheese, egg, protein powder, maple syrup, and vanilla extract into a high-speed blender.

  • 3

    Blend the ingredients on high until the mixture is completely liquefied and creamy with no visible curds.

  • 4

    Pour the batter into the prepared ramekin and place it on a small baking sheet for stability.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly wobbly.

  • 6

    Remove from the oven and allow to cool to room temperature before refrigerating for at least two hours to set the texture.

Cottage Cheese Protein Cheesecake

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

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Blended cottage cheese and vanilla protein powder baked into a light, crustless treat with a silky smooth finish.

NUTRITION

280kcal
Protein
28.1g
Fat
7.5g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese

1 large Egg

12 grams Vanilla Whey Protein Powder

1.25 tablespoons Maple Syrup

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin with a touch of coconut oil.

  • 2

    Place the cottage cheese, egg, protein powder, maple syrup, and vanilla extract into a high-speed blender.

  • 3

    Blend the ingredients on high until the mixture is completely liquefied and creamy with no visible curds.

  • 4

    Pour the batter into the prepared ramekin and place it on a small baking sheet for stability.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly wobbly.

  • 6

    Remove from the oven and allow to cool to room temperature before refrigerating for at least two hours to set the texture.