Name: Cottage Cheese Vanilla Bean Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup low-fat cottage cheese; 1 large egg; 1 tbsp maple syrup; 1 tsp vanilla bean paste; 1 tbsp coconut flour; 0.5 cup fresh raspberries; 0.13 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Vanilla Bean Cheesecake

Smooth cottage cheese blended with vanilla bean and baked into a velvety, high-protein cheesecake topped with vibrant fresh berries.

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NUTRITION

Protein

56.4g

Fat

10.2g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cup low-fat cottage cheese

1 large egg

1 tbsp maple syrup

1 tsp vanilla bean paste

1 tbsp coconut flour

0.5 cup fresh raspberries

0.13 tsp sea salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.
2
Combine the cottage cheese, egg, maple syrup, vanilla bean paste, coconut flour, and sea salt in a high-speed blender.
3
Process the mixture on high until it is completely smooth and aerated, ensuring all cottage cheese curds have disappeared.
4
Pour the batter into the prepared pan and tap it gently on the counter to remove any large air bubbles.
5
Bake for 30 to 35 minutes until the edges are set and slightly golden, while the center remains just slightly jiggly.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to set completely.
7
Top with the fresh raspberries just before serving for a bright and tart finish.