High‑Protein Pistachio Cheesecake

Preheat the oven to 325°F (325°F).

Place a sheet of parchment paper on the bottom of a 9‑inch springform pan, allowing excess to hang over the sides for easy removal later.

In a food processor, pulse the pistachios until they form a fine crumb; set aside a small handful for garnish if desired.

In a large mixing bowl, combine the Greek yogurt, cottage cheese, ground pistachios, maple syrup, and cornstarch.

Whisk the mixture until completely smooth, then add the eggs one at a time, whisking well after each addition to incorporate fully.

Pour the batter into the prepared springform pan, smoothing the top with a spatula.

Bake the cheesecake in the preheated oven for about 30 minutes, or until the center is just set and the edges are lightly golden.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 15 minutes to prevent cracking.

Remove the cheesecake from the oven and allow it to come to room temperature on a wire rack (about 30‑45 minutes).

Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight, to fully set.

Before serving, run a thin knife around the edge of the pan, release the springform, and lift the cheesecake using the parchment overhang.

Garnish with the reserved pistachio crumbs and, if desired, a drizzle of additional maple syrup.

Slice into six equal portions and enjoy.