Pistachio Basque cheesecake

Basque cheesecake has never been so luxurious. This pistachio version takes the classic Basque cheesecake to a whole new level and may well become your favourite way to make it! Rich, creamy and packed with pistachio flavour, it has the signature deeply caramelised top and irresistibly smooth centre that make Basque cheesecake so special. Based on the classic recipe you already know, the addition of pistachio paste makes it even creamier. Serve with fresh raspberries or strawberries for a beautiful spring dessert that’s perfect for any special occasion.

Note: For this recipe, use 100% pistachio paste, or a sweetened pistachio paste if that’s what you have (I used a 70% pistachio paste with added sugar). Adjust the amount of sugar to taste depending on the sweetness of your pistachio paste. Do not use pistachio spread or pistachio cream.

Ingredients for pistachio Basque cheesecake:

• 900 g full-fat cream cheese
• 300 g caster sugar (or more, to taste)
• 300–350 g pistachio paste
• 1 tablespoon lemon juice
• 6 large eggs
• 500 ml double cream
• a large pinch of salt
• 50 g plain flour (about ⅓ cup)

All the ingredients should be at room temperature.

Line a 25 cm springform tin (or a deep 23 cm springform tin) with baking paper. Grease the tin lightly with butter first, then line it so that the paper extends at least 5 cm above the rim of the tin, allowing room for the cheesecake to rise.

Place the cream cheese and sugar into the bowl of a stand mixer. Add the pistachio paste and beat until thoroughly combined and the sugar has mostly dissolved. Add the lemon juice, whole eggs and salt, then mix until smooth. Pour in the double cream and mix just until combined. Sift the flour directly into the cheesecake mixture and mix until smooth. Pour the batter into the prepared tin.

Bake at 200°C for 50–60 minutes.** When baked, the surface (or at least the edges) should be deeply browned, while the centre should still wobble noticeably when the tin is gently shaken. The cheesecake will rise dramatically in the oven before settling as it cools, leaving the edges slightly higher than the centre. Leave to cool completely, then refrigerate for at least 8 hours before serving. This chilling time is essential for the cheesecake to develop its proper texture and to slice neatly.

The cheesecake can be kept at room temperature for a short time, but for longer storage or during warm weather it is best refrigerated.

Baking note: Some recipes recommend baking this cheesecake for only 40 minutes, removing it from the oven while the centre still wobbles significantly. The shorter the baking time, the creamier the middle will be. Traditionally, the very centre has an almost custard-like consistency, making it difficult to slice neatly. Take care not to underbake it, though – the cheesecake should not remain runny once chilled. A shorter baking time will also produce less browning on top. If you’d like a darker, more traditional finish, place the cheesecake under a hot grill for 30–60 seconds, watching it carefully, or switch the oven to the fan setting for the final few minutes of baking. Personally, I could bake this cheesecake a little less, but this version is exactly how we like it.

Enjoy!