Name: Vanilla Bean Protein Cheesecake with Pecan Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Fat-free Cottage Cheese; 1 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 20 grams Pecans; 1/2 Vanilla Bean pod; 2 teaspoons Monk Fruit Sweetener

Vanilla Bean Protein Cheesecake with Pecan Crust

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

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Protein Cheesecake with Pecan Crust

A velvety vanilla bean cheesecake baked over a buttery crushed pecan crust, finished with a fragrant dusting of real vanilla seeds.

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NUTRITION

Protein

61g

Fat

16g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Fat-free Cottage Cheese

1 scoop Vanilla Whey Protein Powder

2 large Egg Whites

20 grams Pecans

1/2 Vanilla Bean pod

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F.
2
Pulse the pecans in a food processor until they form a coarse meal and press firmly into the bottom of a 4-inch ramekin or small springform pan.
3
Combine the cottage cheese, protein powder, egg whites, monk fruit, and the scraped seeds from the vanilla bean pod in a high-speed blender.
4
Blend the mixture until it is completely smooth and aerated.
5
Pour the cheesecake batter over the pecan crust.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool at room temperature for 30 minutes.
8
Refrigerate for at least 3 hours to allow the cheesecake to set fully before serving.