Pistachio Basque Cheesecake
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This Pistachio Basque Cheesecake has a caramelized crust with a creamy, rich interior and the perfect blend of nutty flavor and sweet, tangy cheesecake! It requires minimal ingredients, and you will be amazed at how easy this recipe is.
Basque Burnt Cheesecake has been a hit on my website for some time. It is time to elevate the recipe. If you have been following me for a while, you know how much I love pistachios. I decided to combine two of them into one decadent dessert and came up with this Pistachio Basque Cheesecake.
Pistachio Basque Cheesecake is an easy dessert to make with just a handful of ingredients. It has the same creamy interior and caramelized exterior, but with the nutty notes of pistachios make this cheesecake such a special dessert! The secret to that rich pistachio flavor is using real pistachio paste, which adds depth and color to the cheesecake.
With every bite, you will have a blend of nutty pistachios and creamy, tangy, sweet cheesecake. The cheesecake is good as it is. For a more decadent bite, spread pistachio cream on top and sprinkle the top with roasted pistachios. So good!
What is Basque Cheesecake?
Basque cheesecake, also called burnt cheesecake, is an iconic baked cheesecake originating from San Sebastian in the Basque region of Spain. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe.
Unlike normal cheesecakes, basque cheesecake has no crust or base of any kind. The cheesecake is distinguished by its intentionally scorched, deeply caramelized exterior and a soft, creamy, and slightly wobbly interior. It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.
Ingredients You Need
- Cream cheese. It is the key to the rich cheesecake batter. Don’t try swapping it with the low-fat version.
- Castor sugar. Caster or superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can be used too.
- Salt. To taste.
- Pistachio paste. You can buy ready-made pistachio paste from the supermarket or online. Alternatively, you can make pistachio paste from scratch. This involves blending pistachios until they form a paste, but I prefer to buy ready-made paste as it saves time. Make sure to use pistachio pastes made with 100% pure pistachios. Do not use pistachio cream, which is a pistachio spread that blends pistachio paste with added sugar, oils, and often milk powder, similar to Nutella.
- Eggs. They add a luscious, creamy texture to the cheesecake.
- Vanilla. Use vanilla extract or bean paste.
- Cornstarch. It gives the cheesecake some structure. You can also substitute cornstarch with cake flour.
- Heavy whipping cream. It softens and adds some moisture to the cheesecake.
Pan Size You Need
For this recipe, you will need a 6×3-inch/15×7.5 cm round cake pan. The baked cheesecake will rise above the cake pan rim. Therefore, it is important to use a cake pan with at least a tall rim.
You can multiply the recipe by 2 to accommodate an 8×3-inch/20×7.5 cm round cake pan. You may need to adjust the baking time if using larger pan sizes. Since I have never tried it, I am not sure how long you will need to bake.
Pro Tips For Making Basque Cheesecake
- Use room temperature ingredients. So that the ingredients blend easily.
- Sift the cornstarch. If you want the cheesecake to be nice and smooth, it helps to sift the cornstarch into the batter instead of just dumping it in.
- Don’t overmix the batter. If the ingredients are mixed too long or at too high a speed, the cheesecake batter will rise higher, sometimes unevenly, and then collapse, which creates some cracks. In general, you want to mix in each ingredient until just incorporated.
- Strain the batter. If your batter is lumpy, you can strain it to make it smooth.
- Keep an eye on when baking the cheesecake. Keep a close eye on the cheesecake during the last 5 minutes of baking to be sure that the top reaches your desired level of golden color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecake. Or if it’s not dark enough, switch the oven to broil the cheesecake ever-so-briefly once the center is cooked to your liking.
How to Serve
The cheesecake will look jiggly when you remove it from the oven. Let it cool completely at room temperature. It will continue to slowly cook and solidify with the residual heat. Refrigerate the cheesecake to let it set further.
Take out the cheesecake from the fridge for 30 minutes before serving if you want a soft, gooey filling. Or you can serve it cold for a firm filling. For a more decadent bite, spread pistachio cream on top and sprinkle the top with roasted pistachios.
More Basque Cheesecake Recipes
- Chocolate Basque Cheesecake
- Black Sesame Basque Cheesecake
- Lemon Blueberry Basque Cheesecake
- Matcha Basque Cheesecake
- Brulee Basque Cheesecake
- Brownie Basque Cheesecake
Pistachio Basque Cheesecake
Ingredients
- 10.5 oz (380 gr) cream cheese, softened
- 1/2 cup (100 gr) castor sugar
- 1/8 tsp salt
- 1/2 cup (120 gr) pistachio paste
- 1 tsp vanilla extract
- 3 eggs
- 1 tbsp (7 gr) cornstarch
- 5/6 cup (200 ml) heavy whipping cream
Instructions
- Preheat oven to 445℉/230℃. Line a 6-inch/15 cm round pan with a layer of parchment paper, making sure the parchment comes at least 2-inch/5cm above the top of the pan.
- In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lumps.
- Add castor sugar and salt. Whisk until combined and smooth.
- Add pistachio paste and vanilla extract. Whisk until well incorporated.
- Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
- Sift in the cornstarch. Whisk just until well combined.
- Add heavy whipping cream and whisk until well incorporated.
- Pour the batter into the prepared pan. If your batter is lumpy, you can strain the batter. Tap the pan a few times on the countertops to remove the air bubbles.
- Place the cheesecake in the preheated oven and lower the heat to 430℉/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25-30 minutes.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.
- Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake. Top with pistachio cream and roasted pistachios if desired.
