Name: High-Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 1/3 cup Low-fat Cottage Cheese; 15 grams Vanilla Whey Protein Isolate; 1 large Egg White; 1 tablespoon Cornstarch; 1/2 cup Fresh Raspberries; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

High-Protein Cheesecake with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake with Greek Yogurt

A crustless cheesecake made with blended Greek yogurt and cottage cheese, baked until set and topped with a bright, tart raspberry sauce.

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NUTRITION

Protein

53.8g

Fat

3.7g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

1/3 cup Low-fat Cottage Cheese

15 grams Vanilla Whey Protein Isolate

1 large Egg White

1 tablespoon Cornstarch

1/2 cup Fresh Raspberries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a 6-inch springform pan with parchment paper.
2
Combine the Greek yogurt, cottage cheese, protein powder, egg white, monk fruit, cornstarch, and vanilla extract in a high-speed blender.
3
Process the mixture until it is completely smooth and creamy with no lumps remaining.
4
Pour the batter into the prepared pan and gently tap it against the counter to remove any trapped air bubbles.
5
Bake for 35 to 40 minutes until the edges are firm but the center still has a slight wobble.
6
Turn off the oven and leave the door slightly ajar for 15 minutes to allow the cheesecake to cool slowly.
7
Remove from the oven and let it reach room temperature before transferring to the refrigerator.
8
Chill for at least 4 hours or overnight to allow the velvety texture to fully set.
9
Top with fresh raspberries before slicing and serving.