Name: Cottage Cheese Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g 2% Low Fat Cottage Cheese; 20g Vanilla Whey Protein Powder; 30g Liquid Egg Whites; 18g Almond Flour; 1 tsp Honey; 1/2 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Blended cottage cheese and vanilla whey baked over a nutty almond crust, finished with a drizzle of honey and a silky smooth texture.

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NUTRITION

Protein

42.3g

Fat

14g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

175g 2% Low Fat Cottage Cheese

20g Vanilla Whey Protein Powder

30g Liquid Egg Whites

18g Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with a few drops of water or a tiny bit of the honey to create a crumbly texture, then press it firmly into the bottom of a 4-inch ramekin or small springform pan.
3
Place the cottage cheese, protein powder, egg whites, vanilla extract, and the remaining honey into a high-speed blender.
4
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
5
Pour the cheesecake batter over the almond crust in the ramekin.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a very slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to fully set before serving.