Pistachio Cottage Cheese Cheesecake
This Pistachio Cottage Cheese Cheesecake
Equipment
Ingredients
- 1 cup cottage cheese
- 1 cup greek or skyr yogurt
- ¾ cup unsalted pistachios, preferably raw
- ½ cup thick raw honey
- pinch salt
- 3 tablespoons oat flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon matcha optional for color, does not affect taste
optional toppings
- 1-2 tablespoons chopped pistachios
- fresh fruit of choice
- additional yogurt
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper.
- Bake for 40-50 minutes, until cooked. You will know it is done being cooked when the edges are browned and the cake is not gooey.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for at least 4 hours. You can also let it sit overnight or for days until you are ready to eat it.
- Add your favorite toppings and serve.
Notes
This makes 6 tiny pieces or 4 large pieces. This cake is very filling so you only need a little bit to be satisfied!
Nutrition
Calories: 269kcalCarbohydrates: 33gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 62mgSodium: 146mgPotassium: 289mgFiber: 2gSugar: 27gVitamin A: 203IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!