Can I make this protein pistachio cheesecake without protein powder?

Yes! It will have 36 grams less protein , but it will still be very high in protein.

Why did my cheesecake collapse and melt after I baked it for the right amount of time?

You need to allow the cheesecake to set for a few hours before removing it from the mold.

What can I substitute for granulated sugar?

You can use honey , coconut sugar , or panela .

Why is my cheesecake not sweet enough?

If you’re using a high percentage of pistachio in the pistachio spread, it means it doesn’t have much added sugar, so you’ll need to add more sugar to the recipe. Our pistachio spread has 50% real pistachio , and the rest is sugar and other ingredients—that’s why we don’t add more sugar, or it would be too sweet!

Is there any other way to add extra protein to this recipe and keep it just as good?

Yes! You can: - Change the biscuits for the base to a higher-protein cookie . - Substitute regular Greek yogurt for high-protein yogurt .

Creamy pistachio Protein Cheesecake 214g

Description

This creamy pistachio protein cheesecake marks the beginning of a new series on our website: high-protein desserts. This recipe is incredibly easy to make, packed with rich pistachio flavor and protein. It contains 214.5 grams of protein in total, which works out to 26.8 grams per slice.

Ingredients

Units Scale

Crust

250 grams digestive biscuits
65 grams melted butter

cheesecake filling

500 grams cottage cheese
30 grams milk powder
350 grams pistachio spread (50% pistachio )
3 eggs
100 grams Granulated sugar
1 1/2 scoop protein powder (45 grams)
145 grams greek yogurt

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150 grams pistachio spread (50% pistachio)
50 grams Salted pistachios

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Instructions

Preheat the oven to 180°C (356°F). Start by crushing the digestive biscuits (or any high-protein biscuit you have) into fine crumbs. Use a food processor or a ziplock bag with a rolling pin to break the cookies.
Mix the crushed biscuits with melted butter until it resembles wet sand. Press this mixture into the pan, bringing it slightly up the sides. Bake for 7 minutes in the preheated oven.
Blend the cottage cheese using a blender until it’s smooth. Pour this mixture into a mixing bowl and mix it with the pistachio spread.
To this mixture, add the milk powder and protein powder. Mix until fully incorporated. Add the eggs, one at a time, mixing after each addition. Then, add the Greek yogurt and sugar.
If your cheesecake mixture isn’t smooth, feel free to blend it again. Pour the mixture into the prepared pan.
Bake at 180°C (356°F) for about 55 minutes, then turn off the oven and leave the cheesecake inside for 30 minutes. Allow it to set for about 4 hours (it won’t be fully set yet). Finally, decorate with melted pistachio spread and chopped salted pistachios. Enjoy!