Name: Creamy Cottage Cheese Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-Fat Cottage Cheese; 1.5 tablespoons Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Non-fat Plain Greek Yogurt; 2 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest

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

A velvety-smooth cheesecake made with blended cottage cheese and vanilla protein, baked until set with a delicate golden finish.

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NUTRITION

Protein

43.6g

Fat

12.5g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Non-fat Plain Greek Yogurt

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a small oven-safe ramekin.
2
Place the cottage cheese, Greek yogurt, egg white, vanilla protein powder, almond flour, monk fruit sweetener, vanilla extract, and lemon zest into a high-speed blender.
3
Process the mixture on high until it is completely smooth and creamy, ensuring no cottage cheese curds remain.
4
Pour the batter into the prepared baking dish and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a faint jiggle.
6
Allow the cheesecake to cool to room temperature on a wire rack before transferring it to the refrigerator.
7
Chill for at least two hours to allow the texture to set fully before slicing and serving.