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Cottage Cheese Protein Pistachio Cheesecake

Enjoy an exceptionally creamy dessert that looks stunning on any table. Its luxurious texture and delightful flavor make it an unforgettable crowd-pleaser.
Cottage Cheese Protein Pistachio Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 slices
Calories 378 kcal
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Ingredients  

For the Crust

  • 1 cup Graham Cracker Crumbs
  • 1/2 cup Roasted Pistachios, Finely Ground
  • 4 tbsp Unsalted Butter, Melted
  • 1 tbsp Granulated Sugar

For the Filling

  • 3 cups Full Fat Cottage Cheese, Room Temperature
  • 4 oz Cream Cheese, Softened
  • 1/2 cup Plain Greek Yogurt, Room Temperature
  • 1/2 cup Pistachio Cream Spread
  • 1/2 cup Granulated Sugar
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1/4 tsp Salt
  • 3 Large Eggs, Room Temperature

For the Topping

  • 1/4 cup Pistachio Cream Spread
  • 1/3 cup Roasted Pistachios, Chopped
  • 1 tbsp Freeze-Dried Raspberries, Crushed

Equipment

  • 9-inch springform pan
  • food processor
  • roasting pan

Instructions 

  • Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Mix the graham cracker crumbs, ground pistachios, sugar and melted butter, press into the bottom of the pan and bake for 10 minutes.
    Let the crust cool, reduce the oven to 325°F and bring a kettle of water to a boil.
  • Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky and smooth.
  • Add the cream cheese, Greek yogurt, pistachio cream, sugar, cornstarch, vanilla, almond extract and salt, then blend until smooth. Add the eggs and pulse just until combined.
  • Pour the filling over the crust and tap the pan to release air bubbles. Set the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly.
  • Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove it from the water bath, loosen the edge with a thin spatula and let it cool completely at room temperature.
  • Refrigerate the cheesecake for at least 8 hours or overnight until firm.
  • Warm the pistachio cream in the microwave for 10 to 15 seconds so it drizzles easily. Release the springform ring, drizzle the pistachio cream over the top and finish with chopped pistachios and crushed freeze-dried raspberries.

Nutrition

Serving: 1servingCalories: 378kcalCarbohydrates: 32gProtein: 13gFat: 22g
Course Dessert
Cuisine American
Keyword cottage cheese, high protein, pistachio cheesecake, protein dessert

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