Description
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 160 mg
