Pistachio and Oat Cheesecake
This pistachio and oat cheesecake is a simple, nourishing bake that works just as well for breakfast as it does for a light dessert. It’s naturally high in protein, fibre, and calcium, making it a great option if you want something a bit more satisfying to start the day. The texture sits somewhere between a soft cheesecake and a baked oat dish, with a gentle sweetness from honey and a fresh lift from lemon. Pistachios add a bit of crunch and richness, while oats keep it wholesome and filling. It’s easy to make, and you can bake it as one larger dish or divide it into smaller portions. Serve it warm or at room temperature, with a spoonful of yoghurt on top if you like.
Tips:
- You can get curd cheese in Polish delis or bigger supermarkets (Twaróg or tworog)
- You can make this dish with cottage cheese instead of curd cheese but you don’t need any yoghurt to loosen it.
Ingredients
Method
- In a mixing bowl, soften the curd cheese with a fork until smooth.
- Add the egg, yoghurt, vanilla extract, lemon zest and juice, and chia seeds. Mix well, then leave to rest for about 10 minutes so the chia seeds can absorb some liquid.
- Stir in the oats and leave for another 5 minutes. If the mixture feels too thick, add a little more yoghurt.
- Fold in the chopped pistachios and honey.
- Transfer the mixture to a lightly greased shallow ovenproof dish, or divide between two small moulds if you prefer individual portions.
- Bake in a preheated oven at 180°C (or in an air fryer) for about 15 minutes, until set and lightly golden on top.
- Remove from the oven and allow to cool slightly.
- Serve warm or at room temperature, topped with extra pistachios and a drizzle of honey. A spoonful of Greek yoghurt on top works really well too.