Cottage Cheese Protein Cheesecake with Fresh Strawberries

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

Cottage Cheese Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Strawberries

Blended cottage cheese and vanilla protein baked into a velvety custard, finished with a vibrant layer of juicy sliced strawberries.

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NUTRITION

380kcal
Protein
37.6g
Fat
17.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

150g Low-Fat Cottage Cheese

8g Vanilla Whey Protein Powder

45g Egg Whites

45g Nonfat Greek Yogurt

25g Almond Flour

100g Fresh Strawberries

1 tsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the cottage cheese, Greek yogurt, egg whites, protein powder, monk fruit sweetener, and vanilla extract.

  • 3

    Blend on high for 45-60 seconds until the mixture is completely smooth and no cottage cheese curds remain.

  • 4

    In a small bowl, mix the almond flour with a few drops of water to create a sandy texture and press it firmly into the bottom of your prepared pan to form a thin crust.

  • 5

    Pour the blended cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes or until the edges are firm and the center has a very slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled and firm, top the cheesecake with fresh sliced strawberries and enjoy.

Cottage Cheese Protein Cheesecake with Fresh Strawberries

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

Cottage Cheese Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Strawberries

Blended cottage cheese and vanilla protein baked into a velvety custard, finished with a vibrant layer of juicy sliced strawberries.

NUTRITION

380kcal
Protein
37.6g
Fat
17.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

150g Low-Fat Cottage Cheese

8g Vanilla Whey Protein Powder

45g Egg Whites

45g Nonfat Greek Yogurt

25g Almond Flour

100g Fresh Strawberries

1 tsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the cottage cheese, Greek yogurt, egg whites, protein powder, monk fruit sweetener, and vanilla extract.

  • 3

    Blend on high for 45-60 seconds until the mixture is completely smooth and no cottage cheese curds remain.

  • 4

    In a small bowl, mix the almond flour with a few drops of water to create a sandy texture and press it firmly into the bottom of your prepared pan to form a thin crust.

  • 5

    Pour the blended cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes or until the edges are firm and the center has a very slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled and firm, top the cheesecake with fresh sliced strawberries and enjoy.