Name: Creamy Protein Cheesecake with Cinnamon Crunch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Non-fat Greek Yogurt; 1/2 cup Low-fat Cottage Cheese; 1.5 tbsp Whey Protein Powder; 1 large Egg White; 3 tbsp Gluten-Free Granola; 1 tsp Vanilla Extract; 1 tsp Ground Cinnamon

Creamy Protein Cheesecake with Cinnamon Crunch

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Cinnamon Crunch

A baked protein cheesecake made with Greek yogurt and cottage cheese, topped with a spiced cinnamon granola for a satisfyingly toasted crunch.

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NUTRITION

Protein

45.7g

Fat

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

1/2 cup Low-fat Cottage Cheese

1.5 tbsp Whey Protein Powder

1 large Egg White

3 tbsp Gluten-Free Granola

1 tsp Vanilla Extract

1 tsp Ground Cinnamon

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or individual baking dish.
2
Combine the Greek yogurt, cottage cheese, protein powder, egg white, and vanilla extract in a blender.
3
Blend on high until the mixture is completely smooth and no lumps from the cottage cheese remain.
4
Pour the cheesecake batter into the prepared ramekin and level the top with a spoon.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least two hours to firm up.
7
Top with the ground cinnamon and gluten-free granola just before serving to maintain the toasted crunch.