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Healthy High Protein Pistachio Cheesecake

Name: Healthy High Protein Pistachio Cheesecake
Ingredients: 450 g high protein yogurt, fat free, as sold; 100 g egg, whole, raw; 180 g cream cheese, light (low fat), as sold; 20 g cornstarch, dry; 80 g zero-calorie sweetener (erythritol/stevia/monk fruit); 3.4 g cheesecake extract, dry; 32 g casein protein powder, dry; 100 g almonds/mixed nuts, dry; 35 g semisweet chocolate chips, as sold; 45 g almonds/mixed nuts, dry

499 kcal32.5 g protein26.8 g carbs31.1 g fat4 servings

Ingredients (raw weights)

450 g high protein yogurt, fat free, as sold
100 g egg, whole, raw
180 g cream cheese, light (low fat), as sold
20 g cornstarch, dry
80 g zero-calorie sweetener (erythritol/stevia/monk fruit)
3.4 g cheesecake extract, dry
32 g casein protein powder, dry
100 g almonds/mixed nuts, dry
35 g semisweet chocolate chips, as sold
45 g almonds/mixed nuts, dry

Steps

In a blender cup, add vanilla yogurt, 2 eggs, low-fat cream cheese, cornstarch, natural sweetener, cheesecake extract, and optionally a whey/casein blend protein powder.
Blend the mixture until smooth and pour it into a lined and greased cake tin.
Fill a tray halfway with hot water and place the cake tin in it.
Oven bake the cheesecake according to the settings on screen.
Once baked, let it cool fully.
Spread melted pistachio spread evenly on top of the cheesecake.
Add melted white chocolate spread and swirl it with a toothpick.
Top off the cheesecake by adding finely crushed pistachios around the edges.
Set the cheesecake in the fridge to harden.
Cut into four equal slices and enjoy.

Recipe by @_aussiefitness · original post. Creator states 417 kcal and 126 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 260 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 4 servings.