Silky Protein Cheesecake with Chicken Collagen

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

Silky Protein Cheesecake with Chicken Collagen

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Chicken Collagen

Baked with Greek yogurt, cottage cheese, and chicken collagen, this crustless cheesecake offers a delicate hint of vanilla and a velvety smooth finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

260kcal
Protein
38.6g
Fat
7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

100g 1% Cottage Cheese

5g Chicken Collagen Peptides

1 large Egg White

10g Almond Flour

8g Vanilla Whey Protein Powder

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.

  • 2

    Place the cottage cheese in a blender and process until completely smooth and creamy.

  • 3

    In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, egg white, and vanilla extract.

  • 4

    Sift in the chicken collagen, vanilla whey protein, almond flour, and monk fruit sweetener, stirring until no lumps remain.

  • 5

    Pour the batter into the prepared ramekin and tap it on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

    Allow the cheesecake to cool to room temperature before refrigerating for at least two hours for a firm, silky texture.

Silky Protein Cheesecake with Chicken Collagen

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

Silky Protein Cheesecake with Chicken Collagen

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Chicken Collagen

Baked with Greek yogurt, cottage cheese, and chicken collagen, this crustless cheesecake offers a delicate hint of vanilla and a velvety smooth finish.

NUTRITION

260kcal
Protein
38.6g
Fat
7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

100g 1% Cottage Cheese

5g Chicken Collagen Peptides

1 large Egg White

10g Almond Flour

8g Vanilla Whey Protein Powder

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat oven to 325°F (165°C) and lightly grease a small oven-safe ramekin.

  • 2

    Place the cottage cheese in a blender and process until completely smooth and creamy.

  • 3

    In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, egg white, and vanilla extract.

  • 4

    Sift in the chicken collagen, vanilla whey protein, almond flour, and monk fruit sweetener, stirring until no lumps remain.

  • 5

    Pour the batter into the prepared ramekin and tap it on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

    Allow the cheesecake to cool to room temperature before refrigerating for at least two hours for a firm, silky texture.