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Protein pistachio cheesecake

Recipe by Archersfood

This high-protein pistachio cheesecake has 30 g of protein in each slice. It is creamy, delicious, and perfect to hit our protein goal. 

  • Total Time0 hours
  • Yield7 portions

Ingredients

CRUST

    • 2 cups (300 g) Biscoff crumbs

    • ¼ cup (60 g) unsalted, melted butter

CHEESECAKE

    • 2 cups + 1/2 tbsp (500 g) cottage cheese, blended

    • 3 eggs, room temperature

    • 3 egg yolks

    • 1 ½ cups + ½  tbsp (350 g) pistachio spread

    • ¾ cup + 1 tbsp (200 g) Greek Yogurt

    • 1 tbsp (15 ml) pure vanilla bean paste

    • ¾ cup (100 g) powdered sugar

DECORATION

    • ¾ cup (210 g) pistachio spread

    • ½ cup (60 g) shelled pistachios

Instructions

  1. To prepare a high-protein cheese, we start by preparing the cookie crust. Mix 2 cups (300 g) of Biscoff crumbs with ¼ cup (60 g) unsalted melted butter. Pour the cookie mixture into an 8-inch 20 cm springform pan. Freeze while you prepare the cheesecake filling.
  2. Blend 2 cups + ½ tbsp (500 g) cottage cheese with a blender or immersion blender.
  3. In a separate bowl, whisk 3 room temperature eggs and 3 egg yolks, and add them to the cottage cheese, add 1 ½ cups + ½ tbsp (350 g) pistachio spread, and ¾ cup + 1 tbsp (200 g) Greek yogurt. Add 2 scoops (62 g) vanilla protein powder, 1 tbsp (15 ml) pure vanilla bean paste, and ¾ cup (100 g) powdered sugar. If there’s any lump, blend it again.
  4. Preheat the oven to 320F (160C).
  5. Pour the cheesecake mixture into the prepared springform pan. Bake for 1 hour.  
  6. Turn off the oven and let it cool in the oven for 1 hour. After 1 hour, release the latch from the springform pan and then tighten it again. Let it cool for 1 more hour inside the oven with the door half open. Then, let it cool on the counter at room temperature until it has cooled completely.
  7. Refrigerate for 8 hours.
  8. To decorate, melt ¾ cup (210 g) pistachio spread and pour it over the cheesecake, tilt the pan so it spreads on its own. Crush ½ cup (60 g) shelled pistachios and add them to the edges for a nice touch. Let the cheesecake sit for 2 minutes, and the pistachio spread will harden on its own since the cheesecake is cold.
  9. Slice it into 7 servings and refrigerate. Each slice has about 30 g of protein. 

Equipment

  • Prep Time: 50 min
  • Cook Time: 1h
  • Category: Dessert
  • Method: Baking
  • Cuisine: High protein

Find it online: https://archersfood.com/pistachio-protein-cheesecake/