Name: Creamy Cottage Cheese Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup 2% Low-Fat Cottage Cheese; 2 tablespoons Egg Whites; 15 grams Vanilla Whey Protein Isolate; 1 tablespoon Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1/2 cup Fresh Raspberries

Creamy Cottage Cheese Protein Cheesecake

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

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

Baked cottage cheese and vanilla protein cheesecake topped with fresh raspberries for a silky, smooth finish.

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NUTRITION

Protein

41.7g

Fat

9.4g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup 2% Low-Fat Cottage Cheese

2 tablespoons Egg Whites

15 grams Vanilla Whey Protein Isolate

1 tablespoon Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/2 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
2
Combine the cottage cheese, egg whites, protein powder, almond flour, monk fruit sweetener, and vanilla extract in a high-speed blender.
3
Blend the mixture until it is completely smooth and aerated, ensuring all cottage cheese curds are fully processed.
4
Pour the batter into the prepared baking dish and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 4 hours to set.
7
Top with fresh raspberries just before serving for a bright and tart contrast to the creamy base.