Name: Creamy Lemon Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 57g Low-fat Cottage Cheese; 15g Vanilla Whey Protein Powder; 33g Egg White; 30g Graham Cracker Crumbs; 30g Lemon Juice; 2g Lemon Zest; 24g Monk Fruit Sweetener

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and bright lemon zest, finished with a buttery graham cracker base and a tangy citrus aroma.

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NUTRITION

Protein

42.8g

Fat

4.1g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

57g Low-fat Cottage Cheese

15g Vanilla Whey Protein Powder

33g Egg White

30g Graham Cracker Crumbs

30g Lemon Juice

2g Lemon Zest

24g Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
In a blender, pulse the low-fat cottage cheese until completely smooth to ensure a creamy texture.
3
Transfer the cottage cheese to a bowl and whisk in the Greek yogurt, vanilla protein powder, egg white, lemon juice, lemon zest, and monk fruit sweetener until well combined.
4
Press the graham cracker crumbs firmly into the bottom of your prepared pan to form an even base.
5
Pour the lemon cheesecake mixture over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes 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 3 hours to set completely.