Name: Creamy Vanilla Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 20g Almond Flour; 150g Nonfat Plain Greek Yogurt; 113g Low-fat Cottage Cheese (2%); 10g Vanilla Whey Protein Isolate; 1 large Egg White; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener; 1/4 tsp Ground Cinnamon

Creamy Vanilla Protein Cheesecake with Almond Crust

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

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake with Almond Crust

A chilled cheesecake featuring a pressed almond flour crust and a velvety protein-packed vanilla bean filling, topped with a dusting of fragrant cinnamon.

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NUTRITION

Protein

43g

Fat

13.5g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

150g Nonfat Plain Greek Yogurt

113g Low-fat Cottage Cheese (2%)

10g Vanilla Whey Protein Isolate

1 large Egg White

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1/4 tsp Ground Cinnamon

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PREPARATION

1
Preheat your oven to 325°F.
2
Mix the almond flour with a teaspoon of monk fruit and a splash of water to form a crumbly dough, then press it firmly into the bottom of a 4-inch ramekin or mini springform pan.
3
Place the cottage cheese in a high-speed blender and process until it is completely smooth and creamy.
4
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, protein powder, egg white, vanilla extract, and the remaining monk fruit.
5
Pour the vanilla filling over the almond crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are firm but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to set into a velvety texture.
8
Dust with ground cinnamon just before serving.