Name: Silky Vanilla Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Fat-free Greek Yogurt; 100g Fat-free Cottage Cheese; 15g Vanilla Whey Protein Isolate; 1 large Egg White; 15g Almond Flour; 60g Fresh Raspberries; 1 tsp Vanilla Extract

Silky Vanilla Protein Cheesecake with Fresh Berries

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

YOUR SOLIN GENERATED RECIPE

Silky Vanilla Protein Cheesecake with Fresh Berries

A crustless cheesecake baked with whipped Greek yogurt and vanilla protein, topped with a vibrant medley of juicy fresh berries.

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NUTRITION

Protein

48.4g

Fat

9.1g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

150g Fat-free Greek Yogurt

100g Fat-free Cottage Cheese

15g Vanilla Whey Protein Isolate

1 large Egg White

15g Almond Flour

60g Fresh Raspberries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.
2
Blend the fat-free cottage cheese in a high-speed blender until completely smooth and creamy.
3
In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, vanilla protein powder, egg white, and vanilla extract until well combined.
4
Press the almond flour firmly into the bottom of the prepared pan to create a thin, nutty base.
5
Pour the protein batter over the almond flour base and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
8
Top with fresh raspberries before serving for a burst of tart sweetness.