Name: High-Protein Cheesecake with Cottage Cheese and Egg Whites
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Low-fat Cottage Cheese; 0.5 cup Egg Whites; 1 Large Egg; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest; 2 tablespoons Monk Fruit Sweetener

High-Protein Cheesecake with Cottage Cheese and Egg Whites

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

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake with Cottage Cheese and Egg Whites

A crustless cheesecake baked with whipped cottage cheese and egg whites, finished with a hint of lemon zest and a velvety smooth texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.5g

Fat

7.9g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Low-fat Cottage Cheese

0.5 cup Egg Whites

1 Large Egg

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

2 tablespoons Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C) and line a 6-inch springform pan or small baking dish with parchment paper.
2
Place the cottage cheese, egg whites, whole egg, vanilla extract, lemon zest, and monk fruit sweetener into a high-speed blender.
3
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
4
Pour the batter into the prepared baking dish and tap it gently on the counter to remove any air bubbles.
5
Bake for 35-40 minutes or until the edges are set and the center has a slight jiggle.
6
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracking.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely before serving.