High-Protein New York Style Cheesecake

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

High-Protein New York Style Cheesecake

YOUR SOLIN GENERATED RECIPE

High-Protein New York Style Cheesecake

Creamy baked cheesecake featuring a buttery almond flour crust and a velvety protein-rich center infused with fragrant vanilla bean.

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NUTRITION

395kcal
Protein
40.9g
Fat
16.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

0.13 cup Almond flour

0.25 tbsp Ghee

0.25 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

0.25 scoop Vanilla protein powder

1 large Egg

1 tsp Vanilla extract

1 tbsp Maple syrup

0.13 tsp Sea salt

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan with a touch of ghee.

  • 2

    In a small bowl, combine the almond flour and melted ghee until the mixture resembles wet sand, then press it firmly into the bottom of the springform pan to create an even crust.

  • 3

    Place the low-fat cottage cheese into a high-speed blender and process until it is completely smooth and free of lumps.

  • 4

    In a medium mixing bowl, whisk together the blended cottage cheese, non-fat Greek yogurt, vanilla protein powder, egg, vanilla extract, maple syrup, and sea salt until the batter is silky.

  • 5

    Pour the cheesecake batter over the prepared almond flour crust and gently tap the pan on the counter to release any trapped air bubbles.

  • 6

    Bake for 35 to 40 minutes or until the edges are slightly golden and set, but the center still has a faint jiggle when shaken.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours to fully set.

High-Protein New York Style Cheesecake

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

High-Protein New York Style Cheesecake

YOUR SOLIN GENERATED RECIPE

High-Protein New York Style Cheesecake

Creamy baked cheesecake featuring a buttery almond flour crust and a velvety protein-rich center infused with fragrant vanilla bean.

NUTRITION

395kcal
Protein
40.9g
Fat
16.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

0.13 cup Almond flour

0.25 tbsp Ghee

0.25 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

0.25 scoop Vanilla protein powder

1 large Egg

1 tsp Vanilla extract

1 tbsp Maple syrup

0.13 tsp Sea salt

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan with a touch of ghee.

  • 2

    In a small bowl, combine the almond flour and melted ghee until the mixture resembles wet sand, then press it firmly into the bottom of the springform pan to create an even crust.

  • 3

    Place the low-fat cottage cheese into a high-speed blender and process until it is completely smooth and free of lumps.

  • 4

    In a medium mixing bowl, whisk together the blended cottage cheese, non-fat Greek yogurt, vanilla protein powder, egg, vanilla extract, maple syrup, and sea salt until the batter is silky.

  • 5

    Pour the cheesecake batter over the prepared almond flour crust and gently tap the pan on the counter to release any trapped air bubbles.

  • 6

    Bake for 35 to 40 minutes or until the edges are slightly golden and set, but the center still has a faint jiggle when shaken.

  • 7

    Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours to fully set.