Pistachio and Cottage Cheese Cake is a delightful dessert that perfectly marries the creamy goodness of cottage cheese with the rich, nutty flavor of pistachios. This cake is not only rich in taste but also packs a nutritious punch, making it an excellent choice for health-conscious dessert lovers. With its smooth texture and unique flavors, this cake will impress anyone who takes a bite, whether they’re a fan of healthy desserts or just looking for something delicious and satisfying.
Ingredients
- 1 cup cottage cheese (240 g),
- 1 cup Greek yogurt (240 g),
- 2 eggs,
- 1/2 cup cocoa powder (50 g),
- 1/2 cup maple syrup or honey (120 mL),
- 1/4 cup oat or almond flour (30 g),
- 1 tsp vanilla,
- 3/4 cup pistachios, chopped (90 g),
- 1/2 cup cottage cheese (for topping) (120 g),
- 2 tbsp maple syrup or honey (30 mL) (for topping)
Directions
- Preheat your oven to 325°F (160°C).
- In a blender, combine 1 cup of cottage cheese, 1 cup of Greek yogurt, 2 eggs, 1/2 cup of cocoa powder, 1/2 cup of maple syrup or honey, 1/4 cup of oat or almond flour, and 1 tsp of vanilla. Blend until the mixture is smooth and well combined.
- Line a 6-inch (15 cm) round baking dish with parchment paper. Pour the blended batter into the prepared baking dish.
- Sprinkle 1/4 cup of chopped pistachios over the top of the batter and gently swirl them through using a knife or spatula.
- Bake in the preheated oven for 40-45 minutes. The cake should be set around the edges but still jiggly in the center.
- Once baked, remove the cake from the oven and allow it to cool at room temperature before placing it in the fridge. Chill for a minimum of 8 hours, preferably overnight.
- For the topping, blend 1/4 cup of pistachios with 1/2 cup of cottage cheese and 2 tbsp of maple syrup until smooth.
- Once the cake has chilled, spread the pistachio topping evenly over the cheesecake.
- Top with the remaining chopped pistachios for an added crunch.
- Slice and serve chilled. Enjoy your delicious Pistachio and Cottage Cheese Cake!
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 8 hours 55 minutes (including chill time)
Servings: 8
Nutrition Info (per serving): Approximately 150 calories, 8g protein, 10g fat, 10g carbohydrates, 2g fiber.
How to serve
Pistachio and Cottage Cheese Cake is best served chilled. You can slice it into individual portions and garnish each slice with additional chopped pistachios for extra texture. Serve it with a dollop of Greek yogurt or a drizzle of maple syrup for added sweetness. Pairing it with a cup of herbal tea or coffee can elevate your dessert experience. This cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or a simple evening treat.
FAQs
Can I substitute the cottage cheese?
Yes, you can substitute cottage cheese with ricotta cheese for a slightly different flavor and texture.
Can I make this cake gluten-free?
Absolutely! Just ensure that you use certified gluten-free oat flour or almond flour to keep the recipe gluten-free.
How long does the cake last in the fridge?
The Pistachio and Cottage Cheese Cake can be stored in the refrigerator for up to a week. Ensure it is covered to maintain freshness.