Creamy Protein Cheesecake with Potato Protein Crust

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

Creamy Protein Cheesecake with Potato Protein Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Potato Protein Crust

A protein-packed cheesecake baked with a potato and almond flour crust, finished with a touch of vanilla and a silky smooth texture.

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NUTRITION

337kcal
Protein
40.1g
Fat
9.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

70g cooked and mashed Potato

15g Almond Flour

100g Non-fat Greek Yogurt

80g Low-fat Cottage Cheese

15g Vanilla Whey Protein Powder

1 large Egg White

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.

  • 2

    Mix the mashed potato and almond flour together until a dough forms, then press it firmly into the bottom of the pan to create the crust.

  • 3

    In a blender, combine the Greek yogurt, cottage cheese, protein powder, and egg white until the mixture is completely smooth.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least two hours to achieve a silky smooth finish.

Creamy Protein Cheesecake with Potato Protein Crust

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

Creamy Protein Cheesecake with Potato Protein Crust

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Potato Protein Crust

A protein-packed cheesecake baked with a potato and almond flour crust, finished with a touch of vanilla and a silky smooth texture.

NUTRITION

337kcal
Protein
40.1g
Fat
9.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

70g cooked and mashed Potato

15g Almond Flour

100g Non-fat Greek Yogurt

80g Low-fat Cottage Cheese

15g Vanilla Whey Protein Powder

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.

  • 2

    Mix the mashed potato and almond flour together until a dough forms, then press it firmly into the bottom of the pan to create the crust.

  • 3

    In a blender, combine the Greek yogurt, cottage cheese, protein powder, and egg white until the mixture is completely smooth.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least two hours to achieve a silky smooth finish.