Name: Creamy Strawberry Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Non-fat Greek Yogurt; 1/2 cup Low-fat Cottage Cheese; 1/2 scoop Vanilla Whey Protein; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 2/3 cup Fresh Strawberries; 1 tsp Potato Starch; 2 tsp Monk Fruit Sweetener

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

YOUR SOLIN GENERATED RECIPE

Creamy Strawberry Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant fresh strawberry glaze and a buttery almond crust.

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NUTRITION

Protein

43.5g

Fat

16g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt

1/2 cup Low-fat Cottage Cheese

1/2 scoop Vanilla Whey Protein

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

2/3 cup Fresh Strawberries

1 tsp Potato Starch

2 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3
Place the cottage cheese in a blender and process until completely smooth to ensure a creamy cheesecake texture.
4
In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, protein powder, egg white, potato starch, and monk fruit sweetener until well combined.
5
Pour the filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours.
8
Top the chilled cheesecake with fresh sliced strawberries just before serving for a bright finish.