Pistachio Basque Cheesecake
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.
Servings: 6-inch/15 cm cake
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.
Notes
You can also use a mixer to mix the ingredients. Just make sure not to overmix it. Overmixing will incorporate too much air into the batter, causing bubbles, cracks, and uneven rise in the oven.
Nutrition
Serving: 1whole cake | Calories: 2730kcal | Carbohydrates: 150g | Protein: 56g | Fat: 218g | Saturated Fat: 115g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 66g | Trans Fat: 0.1g | Cholesterol: 1086mg | Sodium: 1503mg | Potassium: 1430mg | Fiber: 7g | Sugar: 124g | Vitamin A: 7927IU | Vitamin C: 3mg | Calcium: 574mg | Iron: 6mg
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