This Burnt Pistachio Basque Cheesecake is a unique twist on the classic Basque cheesecake, blending the creamy richness of cream cheese with the nutty, aromatic flavor of pistachios. Its rustic burnt top and luscious center make it a show-stopping dessert for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Cooling Time: 4 hours (minimum)
- Total Time: 5 hours (including chilling)
Ingredients
- 3¼ cups (730 g) Cream cheese, room temperature
- 1¼ cups (250 g) Sugar
- ¾ cup (180 g) Pistachio paste
- ¼ teaspoon Salt
- 5 large Eggs
- 1 teaspoon Vanilla bean paste
- 1¼ cups (300 ml) Heavy cream
- 3 tablespoons (24 g) Flour
Directions
- Preheat the oven to 410°F (210°C). Grease a 9-inch (23 cm) springform pan and line it with parchment paper, leaving an overhang for easy removal and the signature rustic look.
- In a large bowl, cream the cream cheese and sugar using a hand or stand mixer on medium speed until smooth and fluffy (2-3 minutes).
- Add the pistachio paste and mix until fully incorporated and smooth.
- Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Scrape down the bowl as needed.
- Pour in the heavy cream, vanilla bean paste, and salt. Mix until the batter is smooth and creamy.
- Sift in the flour and gently mix on low speed until just combined. Do not overmix.
- Pour the batter into the prepared pan. The batter will be loose but will firm up as it bakes.
- Bake for 45-60 minutes, or until the top is deep golden brown and the center is slightly jiggly. A darker top is normal for this cheesecake.
- Cool the cheesecake in the pan at room temperature. It will deflate slightly as it cools.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
Serving Suggestions
- Serve with whipped cream or a dollop of pistachio cream.
- Pair with fresh berries or a drizzle of chocolate syrup.
- Enjoy with a hot cup of espresso or green tea for a delightful contrast.
Cooking Tips
- Use high-quality pistachio paste for the best flavor.
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix after adding the flour to prevent a dense texture.
Nutritional Benefits
- Rich in protein and healthy fats from pistachios.
- Provides calcium and Vitamin D from the cream cheese and heavy cream.
- A decadent dessert to enjoy in moderation.
Dietary Information
- Contains gluten, dairy, eggs, and nuts.
- Not suitable for gluten-free, lactose-intolerant, or nut-allergy diets without modifications.
Nutritional Facts (Per Serving)
- Calories: 420
- Protein: 7 g
- Fat: 31 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 190 mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
- The creamy, nutty flavor of pistachios makes this cheesecake unique.
- Its rustic burnt top adds a dramatic presentation.
- Easy to make with simple ingredients.
- Perfect for special occasions or a luxurious treat at home.
Conclusion
This Burnt Pistachio Basque Cheesecake combines bold flavors and textures, making it a standout dessert. The nutty pistachio notes blend perfectly with the creamy filling and rustic burnt top, creating a dessert that’s as visually appealing as it is delicious. It’s easy to prepare and sure to impress at any gathering. Enjoy this indulgent creation with loved ones or as a special treat for yourself.
Frequently Asked Questions
- Can I substitute pistachio paste?
Yes, almond paste or hazelnut spread can be used, but the flavor will differ. - What if I don’t have a springform pan?
Use a regular round pan, but ensure you line it well with parchment paper for easy removal. - Why is the batter so loose?
The loose consistency is normal for Basque cheesecake and results in its creamy texture. - Can I reduce the sugar?
Yes, you can reduce sugar by up to ¼ cup without significantly affecting the texture. - What makes the cheesecake burnt?
The high baking temperature caramelizes the top, giving it a burnt appearance and unique flavor. - Can I make this cheesecake gluten-free?
Substitute the flour with gluten-free all-purpose flour or cornstarch. - How do I prevent the cheesecake from cracking?
The rustic nature of this cheesecake means cracks are part of its charm. Cooling gradually can help minimize them. - Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor. - How long should I let the cheesecake cool?
Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight. - What toppings work best?
Whipped cream, pistachio crumbs, or a drizzle of caramel complement this cheesecake beautifully.