Pistachio Cheesecake

Cheesecake on a plate with a slice cut off.

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This creamy, high-protein, baked pistachio cheesecake is made with cottage cheese and real pistachio paste. Its base features ground pistachios and crushed graham crackers, whilst the rich topping is made with white chocolate and coconut cream.

Prep Time15

Cook Time1 18

Cooling time4 20

Total Time5 53

Course: Dessert

Cuisine: American

Diet: Halal

Skill Level: Intermediate

Servings: servings

Author: Rena

Ingredients

Pistachio Crust

1 1/2 cups Graham crackers broken
1/2 cup unsalted shelled pistachios
1/4 cup melted butter

Cheesecake filling

4 large eggs at room temp
2 cup cottage cheese at room temp
2 teaspoons vanilla extract
1/2 cup honey
1/3 cup pistachio paste
2 tablespoons cornstarch

Optional: Pistachio topping

150 grams white chocolate chopped
1/4 cup coconut cream
1/4 cup pistachio paste

Instructions

To make the crust:

Preheat the oven to 350℉. Grease and line a 7-inch springform cake pan.
Place the 1 1/2 cups Graham crackers (broken) and 1/2 cup unsalted shelled pistachios in a small food processor. Process until crumbled. Add in the 1/4 cup melted butter and process until you've got wet crumbs.
Transfer the crumbs to the cake pan and press them to the bottom to get an even layer. Bake for 6-8 minutes.

To make the cheesecake:

Reduce the temperature of your oven to 325℉.
To the same cleaned food processor, add all the 4 large eggs, 2 cup cottage cheese, 2 teaspoons vanilla extract, 1/2 cup honey, 1/3 cup pistachio paste, and 2 tablespoons cornstarch. Process just until smooth. A few small lumps from the cheese are fine, as long as you don't overmix.
Pour the cheesecake mixture over the base in the pan.
Place the pan on a rimmed baking dish. Place the dish on a rack in the middle of the preheated oven. Fill the dish with about 2 cups of water, making sure you don’t spill into the cheesecake.
Bake for 60-70 minutes, until the cheesecake has a slight jiggle in the middle.
Once the time is up, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 15-20 minutes. This will help to avoid any cracks on the top.

To make the topping:

In an oven-safe bowl add the 150 grams white chocolate (chopped), 1/4 cup coconut cream and 1/4 cup pistachio paste.
Microwave in 30-second increments, mixing after each, until the chocolate is melted and the mixture is smooth.

To assemble the cheesecake:

Once the cheesecake has completely cooled, carefully release the springform from the sides.
Top with the pistachio topping. Refrigerate for at least 4 hours to overnight.

Notes

Tips:

Use full-fat cottage cheese for the best texture.
Use the base of a measuring cup to press the base mixture into the cake pan - its wide, flat base and straight sides make it easy to get into the edges of the pan.
Don't skip the water bath when baking the cheesecake - it prevents it from cracking.
Ensure you allow it to cool fully and set in the fridge before slicing.
Use a warm knife for clean cuts.
Don't overmix the filling, otherwise it may crack when baked.

Substitutes:

You can use maple syrup or agave in place of the honey.
Make it gluten-free: replace the graham crackers with a flavored, gluten-free cookie.
Use dark chocolate instead of white chocolate in the topping for a different flavor.

Storage:

Cover the cheesecake with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3 days.

Nutrition