Pistachio Cheesecake

Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside.

Blend the LACTAID® Cottage Cheese with an immersion blender or food processor until completely smooth.

In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt.

Add the blended cottage cheese, sour cream, and flour, mixing until fully combined.

Divide the batter into two equal parts. Set one part aside, then add the pistachio paste, pistachio extract, and a few drops of green food coloring (optional, add to desired color) to the remaining half. Mix again until smooth.

In your prepared pan, alternately spoon the plain cheese mixture and the pistachio mixture, creating a striped or marbled effect.

Gently tap the pan on the counter to remove any air bubbles, then place the pan on a baking sheet.

Bake for 40 minutes, or until the edges are lightly golden and the center is set with a slight jiggle.

While the cheesecake is baking, whisk together the sour cream and sugar until smooth. After about 50–60 minutes, when the edges are puffed and the center is set but still slightly jiggly, remove the cheesecake from the oven. Let it cool for 10 minutes until the puffed edges settle, then pour the sour cream mixture over the top, spreading it into an even layer.

Return the cheesecake to the oven and bake for another 10 minutes, just until the topping is set. Remove to a wire rack and let it cool completely to room temperature.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to set completely.

Garnish with pistachios. Slice and enjoy as is, or dust with powdered sugar.