Pistachio Basque Cheesecake

Pistachio cheesecake slice served with a spoon and the remaining cake in the background.

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Pistachio Basque Cheesecake

A rich, creamy pistachio Basque cheesecake made with pistachio paste and baked at high heat for a deeply browned, caramelized top. No crust or water bath needed, and that soft, custardy center is even better after an overnight chill.

Prep Time20

Cook Time38

Cooling and Chilling7

Total Time7 58

Course: Desserts

Cuisine: Spanish

Keyword: pistachio Basque cheesecake, pistachio cheesecake

Servings: servings

Author: Dahn Boquist

Ingredients

24 ounces cream cheese room temperature, 680 grams
1¼ cups granulated sugar 250 grams (see notes if using sweetened pistachio paste)
3 tablespoons all-purpose flour 23 grams
¾ cup pistachio paste 200 grams
2¼ teaspoons vanilla extract
¼ teaspoon almond extract or ½ teaspoon pistachio emulsion
⅜ teaspoon salt
4 large large eggs room temperature
1¼ cups heavy cream 284 grams

Instructions

Preheat the oven to 400°F. Line an 8-inch springform pan with two overlapping sheets of damp, crumpled parchment paper, arranging them in opposite directions so the bottom and sides are completely covered.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the cream cheese on medium speed until smooth and creamy.
In a separate bowl, whisk the sugar and flour together until the flour is evenly distributed throughout the sugar.
With the mixer on medium-low speed, gradually add the sugar and flour mixture to the cream cheese. Mix until smooth and well combined, stopping to scrape the bottom and sides of the bowl as needed.
Add the pistachio paste and mix on low speed until smooth and evenly incorporated.
Add the vanilla extract, almond extract or pistachio emulsion, and salt. Mix on low speed until combined. With the mixer on low speed, add the eggs one at a time, mixing just until each addition is incorporated. Stop occasionally to scrape the bottom and sides of the bowl.
With the mixer on low speed, slowly pour in the heavy cream and mix just until smooth and fully incorporated. Scrape the bottom and sides of the bowl as needed.
Pour the batter into the prepared pan and tap the pan firmly on the countertop a few times to bring any air bubbles to the surface.
Bake for 33 to 38 minutes, or until the top is deeply browned and the cheesecake is puffed, especially around the edges. The center should still jiggle when you gently move the pan. If using an instant-read thermometer, the center should register 155°F to 158°F.
Transfer the cheesecake to a wire rack and let it cool in the pan for 1 to 2 hours. Refrigerate, still in the pan, for at least 6 hours or overnight before serving.

Notes

Pistachio paste: This recipe was tested with homemade pistachio paste, store-bought pistachio butter, and store-bought pistachio paste, and all three worked well.

Adjust the sugar for sweetened pistachio paste: If you are using a sweetened pistachio paste or pistachio butter, reduce the granulated sugar to 1⅛ cups (225 grams).

Pistachio emulsion: Pistachio emulsion boosts the pistachio flavor without adding more pistachio paste to the batter. It is optional but especially helpful if your pistachio paste has a mild flavor.

Don’t overmix the eggs: Once you begin adding the eggs, keep the mixer on low and mix only until incorporated. Beating too much air into the batter can cause the cheesecake to rise dramatically and then collapse as it cools.

Don’t wait for the center to look completely set: The cheesecake is ready when the top is deeply browned, the edges are puffed, and the center still has a noticeable jiggle. The center will continue to set as the cheesecake cools.

For the creamiest texture: Chill the cheesecake completely, then let it sit at room temperature for about 1 hour before serving. Straight from the refrigerator, the filling will be considerably firmer.

Expect the cheesecake to sink: A Basque cheesecake puffs considerably in the oven and settles as it cools. The sunken center and rustic, deeply browned top are part of its characteristic appearance.

Serving and slicing: For the creamiest texture, let the cheesecake sit at room temperature for about 1 hour before serving. For clean slices, dip a thin, sharp knife in hot water and wipe it dry between each cut.

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