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

Creamy cottage cheese and vanilla bean are blended and baked into a silky, high-protein cheesecake topped with vibrant fresh raspberries.

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NUTRITION

Protein

55.5g

Fat

12.5g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups low fat cottage cheese

1 large egg

1 tbsp maple syrup

1 tsp vanilla bean paste

0.5 cup fresh raspberries

1 tbsp almond flour

0.13 tsp sea salt

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a 6-inch oven-safe ramekin with coconut oil.
2
Add the cottage cheese, egg, maple syrup, vanilla bean paste, and sea salt to a high-speed blender.
3
Process the mixture on high until it is completely smooth and velvety, ensuring no curds remain.
4
Dust the bottom of the greased dish with the almond flour to form a thin, crust-like layer.
5
Carefully pour the cheesecake batter over the almond flour and tap the dish on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, custard-like wobble.
7
Remove from the oven and let cool to room temperature before transferring to the refrigerator for at least 3 hours.
8
Garnish with fresh raspberries just before serving to maintain their bright, tart flavor.