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

Oven-baked cottage cheese and vanilla protein blended into a smooth batter and chilled for a perfectly velvety finish.

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NUTRITION

330kcal
Protein
41.7g
Fat
10.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

220g Low-Fat Cottage Cheese (2%)

14g Vanilla Whey Protein Powder

1 Large Egg

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    Place the cottage cheese in a high-speed blender or food processor and blend until the texture is completely smooth and no curds remain.

  • 3

    Add the egg, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon zest to the blender.

  • 4

    Pulse the mixture until just combined, being careful not to over-blend which can introduce too much air into the batter.

  • 5

    Pour the smooth batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool completely at room temperature for about 30 minutes.

  • 8

    Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow the texture to set into a dense, creamy consistency before serving.

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

Oven-baked cottage cheese and vanilla protein blended into a smooth batter and chilled for a perfectly velvety finish.

NUTRITION

330kcal
Protein
41.7g
Fat
10.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

220g Low-Fat Cottage Cheese (2%)

14g Vanilla Whey Protein Powder

1 Large Egg

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    Place the cottage cheese in a high-speed blender or food processor and blend until the texture is completely smooth and no curds remain.

  • 3

    Add the egg, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon zest to the blender.

  • 4

    Pulse the mixture until just combined, being careful not to over-blend which can introduce too much air into the batter.

  • 5

    Pour the smooth batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool completely at room temperature for about 30 minutes.

  • 8

    Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow the texture to set into a dense, creamy consistency before serving.