Pistachio Basque Cheesecake
Pistachio Basque Cheesecake blends the creamy, caramelized richness of classic burnt cheesecake with the earthy elegance of pistachio for a stunning and indulgent dessert. With its rustic charm, vibrant flavor, and melt-in-your-mouth texture, it's a modern showstopper that transforms a simple cheesecake into an unforgettable experience.
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.
Notes
Pistachio Paste: Use 100% pure pistachio paste for the best, most authentic flavor. Avoid sweetened or low-quality pastes that contain added oils, sugars, or artificial colors.
Baking Time Can Vary: Oven temperatures differ, so keep an eye on your cheesecake as it bakes. It’s done when the top is a rich, deep golden brown and the center still has a slight jiggle when you gently shake the pan. This wobble is key for achieving a creamy, custard-like texture after cooling. Be careful not to overbake, as the cheesecake will firm up as it cools.
Jiggly Center Is Perfect: Don’t worry if the center feels a bit loose when you take the cheesecake out of the oven—that’s exactly what you want. It will set firmly as it cools and chills in the fridge.
Storage Tips: Store the cheesecake covered in the refrigerator for up to 4–5 days. You can also freeze individual slices for up to 2 months; just thaw them overnight in the fridge before serving.
Watch the Video: For a clearer understanding and helpful step-by-step guidance, I highly recommend watching the video tutorial linked with this recipe—it makes following the process much easier and boosts your chances of success.
FAQs: Don’t forget to check the FAQs section below the recipe box for extra tips, common troubleshooting advice, and helpful variations to customize your Pistachio Basque Cheesecake experience.