Name: Creamy Vanilla Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 tbsp Almond Flour; 170g Nonfat Greek Yogurt; 110g Low-fat Cottage Cheese; 18g Vanilla Whey Protein Powder; 33g Egg Whites; 2 tsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

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

Baked vanilla bean cheesecake with an almond meal crust, finished with a bright squeeze of lemon and a silky-smooth texture.

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NUTRITION

Protein

50.5g

Fat

9.9g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour

170g Nonfat Greek Yogurt

110g Low-fat Cottage Cheese

18g Vanilla Whey Protein Powder

33g Egg Whites

2 tsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Mix the almond flour with a teaspoon of water and a pinch of sweetener to form a crumbly dough, then press it firmly into the bottom of the pan.
3
Place the cottage cheese in a blender or food processor and blend until completely smooth to ensure a velvety texture.
4
Add the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract to the blender and pulse until just combined.
5
Pour the cheesecake 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
Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours to set completely.