High Protein Pistachio Cheesecake

Ingredients

• 2 cups Greek Yogurt (full‑fat, plain)
• 1 cup Cottage Cheese (full‑fat, preferably small curd)
• 1 cup Pistachios (unsalted, shelled; reserve 2 tbsp for garnish)
• 3 large Eggs (room temperature)
• 1/3 cup Maple Syrup (pure maple syrup, not pancake syrup)
• 3 tablespoons Cornstarch (for structure; sifted)
• 1 pinch Salt (enhances flavor)
• 1 teaspoon Vanilla Extract (pure vanilla)

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and allow it to preheat fully.

   Time: PT10M

   Temperature: 325°F

2. Prepare Pan

   Line the bottom of the springform pan with parchment paper and lightly grease the sides with a thin layer of oil or butter.

   Time: PT5M

3. Process Pistachios

   Place the pistachios in the blender and pulse until they form a fine crumb; set aside 2 tbsp for garnish.

   Time: PT5M

4. Blend Cheesecake Base

   Add the Greek yogurt, cottage cheese, remaining pistachios, eggs, maple syrup, cornstarch, pinch of salt and vanilla extract to the blender. Blend on high until the mixture is completely smooth, about 1‑2 minutes.

   Time: PT5M

5. Transfer to Pan

   Pour the smooth batter into the prepared springform pan and smooth the top with a spatula.

   Time: PT2M

6. Bake Cheesecake

   Place the pan on the middle rack and bake for 45 minutes, or until the edges are set and the center is just slightly wobbly.

   Time: PT45M

   Temperature: 325°F

7. Gradual Cooling in Oven

   Turn off the oven, crack the door open and let the cheesecake sit inside for 15 minutes. This slow cooling prevents cracking.

   Time: PT15M

8. Room‑Temperature Cool

   Remove the cheesecake from the oven and let it cool on a wire rack to room temperature (about 20 minutes).

   Time: PT20M

9. Chill

   Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, sprinkle the reserved pistachio crumbs on top.

   Time: PT4H

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

2g