My five ingredient pistachio Basque cheesecake replaces two ingredients usually needed to sweeten and flavour this kind of burnt Basque cheesecake with one easy, magic ingredient.
Unlike other pistachio burnt Basque cheesecake recipes, I use sweet pistachio cream instead of pistachio paste. Pistachio paste is usually just pure pistachio nuts ground down to a paste, while pistachio cream is sweetened and blended with milk powder and vegetable oil to create a creamy, Nutella-like spread. Using pistachio cream means I can skip adding extra sugar, making the recipe simpler and faster.
Basque cheesecakes are perfect for cheesecake lovers who prefer the filling over the crust because this cheesecake has no crust. I love controlling how soft the middle is by adjusting baking time. I bake mine for 30 minutes for a soft, borderline lava-like centre, but 25 minutes gives a more flowing lava texture. For a firmer cheesecake, I bake it for 40 minutes. This cheesecake tastes best at room temperature, giving the silkiest texture and richest pistachio flavour.
Why You’ll Love This Recipe
I love this recipe because it’s super simple, with only five main ingredients, and it delivers an indulgent, creamy dessert that feels luxurious. Using sweet pistachio cream saves time and sugar, and the burnt top adds a caramelized depth of flavour. I can also adjust the centre from gooey to more solid depending on how I bake it, making it perfect for any occasion.
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Optional decoration:
More sweet pistachio cream
Chopped or slivered pistachio nuts
Directions
I preheat the oven to 220°C and line a 7″ springform or loose-bottomed cake tin with one large sheet of baking parchment.
I stir the cream cheese and pistachio cream together until smooth. Then I mix in the eggs, sift and stir in the flour, and finally stir in the cream.
I bake the cheesecake for 30–35 minutes until puffy and deeply browned on top. The middle will still wobble, which is exactly what I want. I let it cool to room temperature completely on a wire rack and then chill it overnight in the fridge.
A couple of hours before serving, I release the cheesecake from the pan and plate it up while still chilled. I let it sit at room temperature for an hour or two so the centre becomes gooey and creamy before slicing.
I sometimes experiment by adding a splash of vanilla extract to the batter for extra flavour. I can also swap the pistachio cream for chocolate-hazelnut spread to make a Nutella Basque cheesecake. For a nutty crunch, I sprinkle chopped pistachios on top before serving.
Storage/Reheating
I store the cheesecake in the fridge for up to 3–4 days. I find it tastes best at room temperature, so I always let it sit out for an hour before serving. I don’t reheat it because it’s best enjoyed cold or slightly softened at room temperature.
FAQs
Can I use regular pistachio paste instead of sweet pistachio cream?
I prefer sweet pistachio cream because it’s already sweetened, so I don’t need extra sugar. If I use pistachio paste, I would add sugar to balance the flavour.
How do I get a gooey centre?
I bake for 25–30 minutes. The cheesecake should wobble in the middle when I take it out. It firms up slightly as it cools but stays creamy.
Can I make this cheesecake in a different sized tin?
Yes, but I adjust the baking time. A larger tin will need less time, and a smaller tin will need slightly more to ensure the centre is set to my liking.
Can I freeze this cheesecake?
I can freeze it for up to 1 month. I wrap it tightly in cling film and foil. I let it thaw overnight in the fridge before serving.
What’s the best way to serve it?
I serve it at room temperature for the creamiest texture. I sometimes add a little extra pistachio cream or sprinkle slivered pistachios on top for decoration.
Conclusion
I love how easy and indulgent this pistachio Basque cheesecake is. With only five ingredients, it feels special enough for guests or a treat for myself. The sweet pistachio cream adds a luxurious flavour, and the burnt top gives it character. Every slice is creamy, gooey, and utterly irresistible.
A rich and creamy pistachio Basque cheesecake made with only five ingredients, featuring a caramelized burnt top and a soft, custardy center flavored with sweet pistachio cream.
Ingredients
400 g cream cheese
300 g sweet pistachio cream
25 g plain flour
200 ml double cream
4 large eggs
Extra sweet pistachio cream for decoration (optional)
Chopped or slivered pistachios for garnish (optional)
Instructions
Preheat the oven to 220°C (425°F) and line a 7-inch springform or loose-bottomed cake pan with one large sheet of baking parchment.
In a large bowl mix the cream cheese and sweet pistachio cream until smooth and fully combined.
Add the eggs and mix until incorporated.
Sift in the plain flour and stir gently until smooth.
Pour in the double cream and mix until the batter is smooth and creamy.
Pour the mixture into the prepared pan.
Bake for 30–35 minutes until the top is deeply browned and the center still wobbles slightly.
Remove from the oven and allow the cheesecake to cool completely on a wire rack.
Refrigerate overnight to allow the texture to set.
Before serving, remove from the pan and let it sit at room temperature for about 1 hour so the center becomes soft and creamy.
Decorate with extra pistachio cream and chopped pistachios if desired before slicing.
Notes
Sweet pistachio cream replaces both sugar and pistachio paste, simplifying the recipe.
Bake for 25–30 minutes for a softer, lava-like center.
Bake up to 40 minutes for a firmer cheesecake texture.
The cheesecake tastes best at room temperature for the creamiest texture.
Store leftovers in the refrigerator for up to 4 days.
