Description
A modern twist on classic cheesecake, this gluten-free dessert features creamy cottage cheese and nutty pistachios for a high-protein sweet treat.
Ingredients
Scale
- 1 cup plus 2 tablespoons full-fat cottage cheese
- 1/4 cup unsalted pistachios, preferably raw
- 1/3 cup thick raw honey
- Pinch salt
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon matcha (optional)
- 1–2 tablespoons chopped pistachios or fruit of choice for optional toppings
Instructions
- Preheat your oven to 350°F (175°C).
- In a blender or food processor, combine the cottage cheese, pistachios, honey, salt, corn starch, vanilla extract, and eggs. Blend until smooth and creamy, about 1-2 minutes.
- Line a 6-inch springform pan with parchment paper.
- Pour the batter into the prepared pan and bake covered with foil for 50 minutes to 1 hour, removing the foil after 20 minutes.
- Let the cheesecake cool in the pan for about 20 minutes, then remove from the springform pan and chill in the fridge for 2 hours.
- Top with chopped pistachios or fresh fruit, slice, and serve!
Notes
Allow cottage cheese and eggs to come to room temperature for best results. This cheesecake can be made a day in advance for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg
Keywords: cheesecake, high protein, pistachio, gluten-free, dessert
