Pistachio Basque Cheesecake
A twist on the classic burnt basque cheesecake. Rich, velvety, with a nutty pistachio flavor.
Ingredients
- 2 8 oz packages cream cheese, softened
- 1 tbsp cake flour
- 4 tbsp white sugar
- pinch of salt
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla bean paste, or vanilla extract
- 90 g pistachio spread
- 1/2 tsp matcha powder
- 220 ml heavy cream
- 2 tbsp crushed pistachios
Instructions
- Preheat the oven to 425 degrees F (220 C). I set mine to the convection oven setting.
- Line a 6-inch round cake pan with parchment paper.
- Add the cream cheese to a bowl and use a spatula to spread it around until creamy. Add the cake flour, white sugar, and a pinch of salt, and continue mixing until smooth.
- Whisk in the eggs and egg yolk, one at a time, and the vanilla bean paste/extract.
- Add the pistachio spread and mix until combined. Optional: Sift in the matcha powder for a more vibrant green color.
- Pour in the heavy cream and mix until smooth.
- Pour the batter into the lined cake pan and tap it twice against a counter to remove any air bubbles.
- Place the pan in the middle shelf of the oven and bake for 30 minutes, or until the top of the cheesecake has an even browned color. Depending on your oven, this could take until 45 minutes.
- Remove from the oven and let the cheesecake cool down before placing it into the fridge for at least 4 hours or overnight.
- Once ready to serve, top the basque cheesecake with a light layer of fresh whipped cream. Sprinkle the perimeter with crushed pistachios. Serve each slice with a drizzle of melted chocolate and enjoy!
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