Step 1

. Start by crushing the digestive biscuits (or any high-protein biscuit you have) into fine crumbs. Use a food processor or a ziplock bag with a rolling pin to break the cookies.

Step 2

Mix the crushed biscuits with melted butter until it resembles wet sand. Press this mixture into the pan, bringing it slightly up the sides. Bake for 7 minutes in the preheated oven.

Step 3

using a blender until it’s smooth. Pour this mixture into a mixing bowl and mix it with the pistachio spread.

Step 4

To this mixture, add the milk powder and protein powder. Mix until fully incorporated. Add the eggs, one at a time, mixing after each addition. Then, add the Greek yogurt and sugar.

Step 5

If your cheesecake mixture isn’t smooth, feel free to blend it again. Pour the mixture into the prepared pan.

Step 6

Bake at 180°C (356°F) for about 55 minutes, then turn off the oven and leave the cheesecake inside for 30 minutes. Allow it to set for about 4 hours (it won’t be fully set yet). Finally, decorate with melted pistachio spread and chopped salted pistachios. Enjoy!