Creamy Cottage Cheese Protein Cheesecake

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

Creamy Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

A crustless cheesecake blended with cottage cheese and vanilla protein, baked until set and finished with a silky smooth texture.

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NUTRITION

377kcal
Protein
42.3g
Fat
10.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 cup Low Fat Cottage Cheese

1 large Egg

1/2 scoop Vanilla Whey Protein Powder

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

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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.

  • 2

    Place the cottage cheese, egg, protein powder, maple syrup, vanilla extract, and lemon zest into a high-speed blender.

  • 3

    Blend on high until the mixture is completely smooth and no cottage cheese curds remain.

  • 4

    Pour the cheesecake batter into the prepared baking dish.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for about 30 minutes.

  • 7

    Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to fully set before serving.

Creamy Cottage Cheese Protein Cheesecake

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

Creamy Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

A crustless cheesecake blended with cottage cheese and vanilla protein, baked until set and finished with a silky smooth texture.

NUTRITION

377kcal
Protein
42.3g
Fat
10.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 cup Low Fat Cottage Cheese

1 large Egg

1/2 scoop Vanilla Whey Protein Powder

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    Place the cottage cheese, egg, protein powder, maple syrup, vanilla extract, and lemon zest into a high-speed blender.

  • 3

    Blend on high until the mixture is completely smooth and no cottage cheese curds remain.

  • 4

    Pour the cheesecake batter into the prepared baking dish.

  • 5

    Bake for 25 to 30 minutes or until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for about 30 minutes.

  • 7

    Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to fully set before serving.