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Saffron Pistachio White Chocolate Cheesecake by Fanny R.

For the Crust:

100 g chickpeas
30 g pistachios
3 tablespoons quark or greek yoghurt
4 tablespoons sugar/sweetener

Directions:

1. Preheat oven to 175 degrees.

2. Rinse chickpeas and mix with hand blender. Crush/chopp pistachios and add to the chickpea-batter together with the remaining ingredients.

3. Press down in a greased pan and bake for 10 minutes.

For the Filling:

150 g cream cheese
150 g cottage cheese
150 g quark (or greek yoghurt)
1/2 dl egg white
100 g white chocolate (sugar free if preferred)
1 scoop (30 g) vanilla protein powder
3 tablespoons sugar/sweetener
1/2 tablespoons saffron extract (which is 0,25g dry saffron)
zest from 1 orange (start with the half amount, depending on the sweetness/size of the orange and personal taste, you may be satisfied with less)

Directions:

1. Mix cream cheese, cottage cheese and quark/yoghurt.

2. Add egg white, protein powder, sugar/sweetener, orange zest and saffron extract/saffron.

3. Melt chocolate and add to the batter, then pour it all on the crust and bake for 30 minutes until set.

Serve as you wish, I used orange slices and pistachios!

Macros per Serving: N/A

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