High Protein Dubai Chocolate Pistachio Cheesecake

Ingredients

• 2 cups Greek Yogurt (plain, non‑fat or full‑fat)
• 1 cup Cottage Cheese (low‑fat, drained)
• 3 Large Eggs (room temperature, pasteurized if desired)
• 1/3 cup Cocoa Powder (unsweetened, Dutch‑processed optional)
• 1/2 cup Oat Flour (certified gluten‑free if needed)
• 1/4 cup Maple Syrup (pure maple syrup)
• 1/2 cup Chopped Pistachios (unsalted, roughly chopped)
• 1 tsp Vanilla Extract (pure vanilla)
• pinch Salt (fine sea salt)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat fully.

   Time: PT10M

   Temperature: 350°F

2. Prepare Pistachios

   Roughly chop the pistachios; set aside half for the batter and half for topping.

   Time: PT5M

3. Blend Cheesecake Base

   In the blender combine Greek yogurt, cottage cheese, eggs, cocoa powder, oat flour, maple syrup, vanilla extract and a pinch of salt. Blend on high until the mixture is completely smooth and no lumps remain.

   Time: PT5M

4. Incorporate Pistachios

   Transfer the batter to the mixing bowl and fold in the reserved half of chopped pistachios with a spatula until evenly distributed.

   Time: PT2M

5. Prepare Pan and Pour Batter

   Line the springform pan with parchment paper, then pour the batter into the pan and smooth the top with the spatula.

   Time: PT3M

6. Add Topping

   Sprinkle the remaining chopped pistachios evenly over the surface of the batter.

   Time: PT1M

7. Bake Cheesecake

   Place the pan in the middle rack and bake for 35‑40 minutes, until the edges are set and the center is just slightly wobbly when the pan is gently shaken.

   Time: PT40M

   Temperature: 350°F

8. Cool and Chill

   Turn off the oven, crack the door open and let the cheesecake cool inside for 15 minutes. Then remove from the oven, release the springform, and refrigerate for at least 4 hours or overnight before serving.

   Time: PT15M

Nutrition Facts

Calories

260

Protein

15g

Carbohydrates

22g

Fat

11g

Fiber

3g