Pistachio Basque Cheesecake is a luxurious twist on the classic Basque-style cheesecake, combining the deep, nutty flavor of pistachios with the rich, creamy texture of burnt cheesecake. This dessert is visually striking with its rustic, caramelized top and soft, custard-like center, made even more indulgent by the earthy sweetness and subtle crunch of pistachios. A perfect balance of elegance and simplicity, this variation has become a modern favorite for food lovers looking to elevate their cheesecake experience with a sophisticated yet approachable recipe. Whether served at a dinner party or enjoyed as a solo treat, Pistachio Basque Cheesecake offers a harmonious blend of texture and taste that’s both comforting and elevated, a dessert that truly stands out.
The History of Pistachio Basque Cheesecake
The original Basque Cheesecake, also known as “La Viña Cheesecake,” was first created in the 1990s at La Viña, a small bar and restaurant in San Sebastián, Spain. Known for its creamy interior and signature burnt exterior, this crustless cheesecake became famous for its simplicity and rich flavor. Unlike traditional New York cheesecakes, the Basque version is baked at a higher temperature to caramelize the top while keeping the center slightly underdone, resulting in a unique combination of textures. The popularity of the Basque Cheesecake exploded in the 2010s, largely due to social media and the rising global interest in rustic, artisan-style baking. As chefs and home bakers around the world began experimenting with the base recipe, flavored variations like matcha, chocolate, and pistachio started emerging. The Pistachio Basque Cheesecake, in particular, grew in popularity thanks to the pistachio renaissance seen across desserts—its creamy, naturally green hue and rich, nutty flavor made it an ideal complement to the Basque style. Today, it stands as one of the most beloved modern interpretations of this iconic dessert.
Ingredients Breakdown
For the Cheesecake:
- 500g full-fat cream cheese, softened
- 200g granulated sugar
- 4 large eggs, room temperature
- 250ml heavy cream (35% fat), room temperature
- 100g pistachio paste (pure, unsweetened)
- 1 tbsp all-purpose flour (or cornstarch for gluten-free option)
- ½ tsp vanilla extract (optional)
- Pinch of salt
Optional Topping or Garnish:
- Crushed roasted pistachios
- A dollop of pistachio cream or spread
- Whipped cream or mascarpone
- Drizzle of honey or white chocolate
Step-by-Step Recipe
Step 1: Preheat and prepare your pan
Preheat your oven to 425°F (220°C). Line a 7- or 8-inch springform or round cake pan with two large overlapping sheets of parchment paper, ensuring they extend well above the sides. This helps with both rising and easy removal later.
Step 2: Make the batter
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, using an electric mixer or stand mixer. Add the eggs one at a time, beating well after each addition to fully incorporate and avoid streaks. Add the pistachio paste and mix until fully blended into the batter. Pour in the heavy cream, vanilla extract (if using), and a pinch of salt, mixing until the batter is silky and uniform. Sift in the flour and gently fold it into the mixture, just until no lumps remain.
Step 3: Bake the cheesecake
Pour the batter into the prepared pan and gently tap the pan on the counter to remove air bubbles. Bake in the preheated oven for 40–50 minutes, or until the top is deeply golden brown and slightly blistered, while the center still jiggles slightly when shaken. If using a smaller or deeper pan, adjust baking time as needed.
Step 4: Cool and set
Remove the cheesecake from the oven and let it cool in the pan at room temperature. It will deflate slightly—this is normal. Once cooled, transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavor and texture.
Step 5: Serve
Carefully lift the cheesecake from the pan using the parchment paper. Slice with a warm, clean knife for smooth edges. Serve as is, or garnish with crushed pistachios, a dollop of pistachio cream, or a drizzle of honey or melted white chocolate for extra decadence.
Tips for the Perfect Pistachio Basque Cheesecake
Use full-fat cream cheese and high-quality pistachio paste for the richest flavor and smoothest texture—avoid sweetened or overly oily spreads. All ingredients should be at room temperature before mixing to ensure a smooth, lump-free batter. Don’t overmix once the eggs and cream are added to prevent incorporating too much air, which can cause cracking. Bake at a high temperature to achieve the characteristic burnt top, but keep an eye on the oven after 40 minutes to avoid overbaking. Let the cheesecake cool gradually to avoid collapsing too quickly, and always chill it fully before slicing—it firms up and becomes easier to handle. Use a hot knife for clean, professional-looking slices, wiping between cuts for best results.
Variations and Customizations
Chocolate Pistachio Basque Cheesecake: Add 100g melted white or dark chocolate into the batter for a richer, more indulgent twist.
Pistachio and Rose: Add a few drops of rose water to the batter for a delicate floral note that pairs beautifully with pistachio.
Matcha-Pistachio: Swirl in matcha paste for an earthy contrast that enhances the nuttiness.
Mini Basque Cheesecakes: Bake in muffin tins or ramekins for individual portions—adjust baking time to around 20–25 minutes.
Crust Option: While traditional Basque cheesecake has no crust, a thin layer of crushed pistachio shortbread or digestive biscuits can be added for texture.
Pistachio-Lemon: Add zest of one lemon to the batter for a citrusy lift that brightens the richness.
Vegan Version: Use vegan cream cheese, coconut cream, and a flax or aquafaba egg substitute, plus cornstarch to help thicken—results may vary slightly in texture.
Health Considerations and Nutritional Value
Pistachio Basque Cheesecake is a decadent dessert, high in calories, fats, and sugars due to the combination of cream cheese, heavy cream, and sugar. A typical slice may contain between 350–500 calories, depending on size and toppings. However, pistachios offer some nutritional benefits—they’re a source of healthy fats, protein, fiber, antioxidants, and essential minerals like magnesium and vitamin B6. To lighten the dessert slightly, you can reduce the sugar by 20–30%, swap in Greek yogurt for a portion of the cream cheese or cream, and use low-fat alternatives, though this may slightly alter the texture. For those with gluten sensitivities, the flour can be replaced with cornstarch or almond flour. Always check if your pistachio paste contains added sugars or oils. While not a diet food, enjoyed in moderation, Pistachio Basque Cheesecake offers a luxurious way to indulge while benefiting from the wholesome qualities of nuts.
FAQ
What is pistachio paste and where can I find it? Pistachio paste is made from finely ground pistachios and is available in baking supply stores, specialty groceries, or online. Look for pure pistachio paste with no added sugar or oils.
Can I make this cheesecake without pistachio paste? You can try blending roasted pistachios into a fine paste with a bit of cream or oil, but the flavor may be milder and texture less smooth than store-bought paste.
Why does my Basque cheesecake crack or sink? Cracks and sinking are normal due to the high baking temperature and soft center. It adds to the rustic charm of the cake.
How long does this cheesecake keep? It can be stored in the refrigerator for up to 4–5 days, covered. The flavor often improves after a day or two.
Can I freeze Pistachio Basque Cheesecake? Yes, wrap it tightly and freeze for up to one month. Thaw in the fridge overnight before serving.
Can I add a crust to this cheesecake? While traditional Basque cheesecake is crustless, a thin base of crushed pistachio cookies or shortbread can add an extra layer of flavor and texture.
Is this recipe gluten-free? It can be made gluten-free by substituting the flour with cornstarch or certified gluten-free flour.
Pistachio Basque Cheesecake
Ingredients
- 3¼ cups 730g cream cheese, at room temperature
- 1¼ cups 250g granulated sugar
- ¾ cup 180g pure pistachio paste
- ¼ teaspoon salt
- 5 large eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1¼ cups 300ml heavy cream
- 3 tablespoons 24g all-purpose flour
Instructions
Preheat and Prepare the Pan:
- Preheat your oven to 410°F (210°C). Line a 9-inch (23cm) springform pan with parchment paper, making sure the paper extends about 2 inches (5cm) above the rim to create the classic rustic, crinkled look. Lightly grease the parchment to help with easy removal after baking.
Cream the Cheese and Sugar:
- In a large mixing bowl, using a hand or stand mixer on medium speed, beat the cream cheese and sugar together for 2–3 minutes until completely smooth, light, and fluffy. Scrape down the sides of the bowl as needed to ensure there are no lumps.
Add the Pistachio Paste:
- Add the pistachio paste to the cream cheese mixture and continue beating until fully incorporated and the mixture is smooth and uniform in color.
Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Scrape the bowl between additions to ensure everything is mixed evenly and the batter remains silky.
Incorporate Cream and Flavoring:
- Pour in the heavy cream, vanilla bean paste, and salt. Mix on low speed until just combined and the batter is smooth and creamy—avoid whipping too much air into the mixture at this stage.
Sift and Fold in the Flour:
- Sift the flour directly into the batter and mix gently on low speed or by hand until just incorporated. Be careful not to overmix to preserve the creamy texture.
Bake the Cheesecake:
- Pour the batter into the prepared pan and gently tap it on the counter to release any large air bubbles. Bake for 45 to 60 minutes, or until the top is deeply golden brown and caramelized while the center still has a slight jiggle. The cake will rise during baking and deflate slightly as it cools—this is completely normal.
Cool and Chill:
- Allow the cheesecake to cool in the pan at room temperature. Once fully cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight, to let the flavors develop and the texture set perfectly.