Name: Creamy Cottage Cheese Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Low-fat Cottage Cheese; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

Creamy Cottage Cheese 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 Cottage Cheese Protein Cheesecake with Almond Crust

Oven-baked cottage cheese and vanilla protein over a nutty almond flour base, finished with a hint of toasted almond.

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NUTRITION

Protein

54.5g

Fat

19.5g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Low-fat Cottage Cheese

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

3 tbsp Almond Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small springform pan or large ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of your prepared dish to create an even crust layer.
4
Blend the cottage cheese, protein powder, egg whites, vanilla extract, and sweetener until the batter is completely smooth.
5
Pour the creamy batter over the almond crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to achieve a firm, silky texture.