High Protein Pistachio Cheesecake
Indulge in a guilt-free treat with our High Protein Pistachio Cheesecake! This creamy delight combines rich Greek yogurt and cottage cheese, offering a protein-packed twist on a classic favorite. Topped with crunchy pistachios, it's the perfect dessert for anyone looking to satisfy their sweet tooth while keeping things wholesome and delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- cottage cheese (240 ml)
- eggs
- Greek yogurt (240 ml)
🫙Pantry Staples(2)
- maple syrup (15 ml)
- oat flour (125 g)
📦Other(1)
- pistachios (240 ml)
Nutrition (per serving)
Calories
242
Protein
14g
Carbs
28g
Fat
9g
👨🍳 Instructions
- 1
Blend Greek yogurt, cottage cheese, pistachios, eggs, maple syrup, and oat flour together.
- 2
Pour the mixture into a baking dish and bake in the oven.
💡 Pro Tips
- ✓Strain your Greek yogurt through cheesecloth for 30-45 minutes before blending to remove excess whey and reduce final moisture content by 15-20%, preventing a soggy cheesecake that won't set properly.ingredient30-45 minutes | 15-20% moisture reduction
- ✓Blend pistachios to 80-90 micron particle size (fine powder, not paste) before adding wet ingredients; larger particles absorb moisture unevenly and create dense pockets, while over-blending releases oils that prevent proper curd formation in the cheese matrix.technique80-90 micron particle size
- ✓Bake at 325°F for 35-40 minutes until the center reaches 165°F internal temperature; this temperature denatures egg proteins sufficiently (killing pathogens) while the cheesecake continues setting during the 10-minute passive carryover cooking period.timing325°F | 35-40 minutes | 165°F internal
- ✓Use a water bath (bain-marie) with 1-inch depth of 180°F water surrounding the baking dish to maintain a 250-280°F exterior surface temperature, preventing the dense protein-rich filling from curdling or cracking due to uneven heat distribution.equipment180°F water | 1-inch depth | 250-280°F exterior temp
- ✓Add eggs one at a time, waiting 30 seconds between additions and blending on medium speed only; this prevents incorporating excess air (which creates large bubbles that collapse during baking) and ensures lecithin from egg yolks emulsifies the cottage cheese curd structure evenly.techniqueOne egg at a time | 30 seconds between | medium speed
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
High Protein Pistachio Cheesecake
Indulge in a guilt-free treat with our High Protein Pistachio Cheesecake! This creamy delight combines rich Greek yogurt and cottage cheese, offering a protein-packed twist on a classic favorite. Topped with crunchy pistachios, it's the perfect dessert for anyone looking to satisfy their sweet tooth while keeping things wholesome and delicious!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- cottage cheese (240 ml)
- eggs
- Greek yogurt (240 ml)
🫙Pantry Staples(2)
- maple syrup (15 ml)
- oat flour (125 g)
📦Other(1)
- pistachios (240 ml)
Nutrition (per serving)
Calories
242
Protein
14g
Carbs
28g
Fat
9g
👨🍳 Instructions
- 1
Blend Greek yogurt, cottage cheese, pistachios, eggs, maple syrup, and oat flour together.
- 2
Pour the mixture into a baking dish and bake in the oven.
💡 Pro Tips
- ✓Strain your Greek yogurt through cheesecloth for 30-45 minutes before blending to remove excess whey and reduce final moisture content by 15-20%, preventing a soggy cheesecake that won't set properly.ingredient30-45 minutes | 15-20% moisture reduction
- ✓Blend pistachios to 80-90 micron particle size (fine powder, not paste) before adding wet ingredients; larger particles absorb moisture unevenly and create dense pockets, while over-blending releases oils that prevent proper curd formation in the cheese matrix.technique80-90 micron particle size
- ✓Bake at 325°F for 35-40 minutes until the center reaches 165°F internal temperature; this temperature denatures egg proteins sufficiently (killing pathogens) while the cheesecake continues setting during the 10-minute passive carryover cooking period.timing325°F | 35-40 minutes | 165°F internal
- ✓Use a water bath (bain-marie) with 1-inch depth of 180°F water surrounding the baking dish to maintain a 250-280°F exterior surface temperature, preventing the dense protein-rich filling from curdling or cracking due to uneven heat distribution.equipment180°F water | 1-inch depth | 250-280°F exterior temp
- ✓Add eggs one at a time, waiting 30 seconds between additions and blending on medium speed only; this prevents incorporating excess air (which creates large bubbles that collapse during baking) and ensures lecithin from egg yolks emulsifies the cottage cheese curd structure evenly.techniqueOne egg at a time | 30 seconds between | medium speed