High-Protein Pistachio Cheesecake
How this version differs: Adjusted cottage cheese from 1 cup to 2 cup. Swapped Greek yogurt for large eggs. Swapped large eggs for shelled pistachios. Swapped shelled pistachios for Sugar free syrup. Swapped maple syrup or honey ((or your preferred sweetener)) for Corn starch. Swapped almond flour or oat flour for vanilla extract. Swapped vanilla extract for salt. Added Peanut powder. Added Protein powder. Added Greek yogurt Extra tips: Bake for 40 min
”Ingredients
Instructions
- 1
Prep: Preheat oven to 325°F (163°C). Line a 6-inch round baking dish or springform pan with parchment paper.
- 2
Blend: Add cottage cheese, Greek yogurt, eggs, pistachios, sugar free syrup, corn starch, peanut powder, protein powder, salt, and vanilla extract to a blender. Blend until completely smooth, stopping to scrape down the sides as needed. Don't rush this step — the batter should be completely lump-free. sugar free syrup sugar free syrup
- 3
Bake: Pour batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes until the edges are set and the center still has a slight jiggle when gently shaken.
- 4
Chill: Remove from the oven and cool slightly at room temperature. Transfer to the refrigerator and chill for at least 8 hours. Overnight is best for clean slices and a fully set texture.
- 5
Serve: Slice and serve topped with crushed pistachios and a drizzle of honey if desired.
Recreation Thoughts
Bake for 40 min
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