Name: Creamy Protein Cheesecake with Fresh Strawberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Low-fat Cottage Cheese; 1.5 tbsp Vanilla Whey Protein Isolate; 1/4 cup Liquid Egg Whites; 2 tbsp Almond Flour; 2/3 cup Fresh Strawberries; 1 tbsp Coconut Flour; 1 tsp Vanilla Extract; 1/2 tsp Stevia Powder

Creamy Protein Cheesecake with Fresh Strawberries

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Fresh Strawberries

Velvety baked cheesecake with a pancake-style almond crust and vanilla protein, finished with a heap of juicy sliced strawberries.

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NUTRITION

Protein

40.8g

Fat

10.3g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-fat Cottage Cheese

1.5 tbsp Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

2 tbsp Almond Flour

2/3 cup Fresh Strawberries

1 tbsp Coconut Flour

1 tsp Vanilla Extract

1/2 tsp Stevia Powder

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
Mix the almond flour with a teaspoon of water and a pinch of stevia to form a soft dough, then press it into the bottom of the dish to create a pancake-style crust.
3
In a blender, combine the cottage cheese, whey protein, egg whites, coconut flour, vanilla extract, and remaining stevia until the mixture is silky smooth.
4
Pour the cheesecake batter over the crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to firm up.
7
Top with the fresh sliced strawberries just before serving for a bright, juicy finish.