Gorgeous pistachio cheesecake stands on the table. Gorgeous pistachio cheesecake stands on the table. It is decorated with raspberries.

Dessert+baking+cheesecake

Gorgeous pistachio Basque Cheesecake

Prep Time: 10 min / Cook Time: 30 min / Total Time: 40 min

Here is my Basque Cheesecake😍. This is the first time I have baked it in my kitchen and I love the result❤️. The texture of the cheesecake is incredibly tender. And it only took me 30 minutes to make.

Author and photographs: Olga

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Before you start making this cheesecake, I want to inspire you with 5 interesting facts about the famous Basque Cheesecake♥️: It was first baked in the cafe La Viña in the resort town of San Sebastian in the Basque region of Spain 🇪🇸 almost 30 years ago. Chef Santiago Rivera👨‍🍳 embarked on a cake-a-day experiment before coming up with the perfect Basque Cheesecake recipe. Unlike classic New York cheesecakes, Basque Cheesecakes do not have a crust. It is baked at a very high temperature(230-250 °C), whereas the classic cheesecake is baked at 120 °C. Its texture is not homogeneous. It has a firmer texture towards the edge and a creamier melted texture towards the center.

Gorgeous pistachio Basque Cheesecake

Yield: 1 cheesecake 14 cm in diametr

Ingredients

Cheesecake dought:

270 gr cream cheese
105 gr cream 33%
40 gr pistachio paste
68 gr powdered sugar
75 gr eggs
15 gr cornstarch
2.5 gr sea salt
vanilla

Instructions

Prepare a baking ring with a diameter of 14 cm and a height of 6 cm. Line the ring with parchment paper, it should cover the sides and bottom. Remove excess parchment paper with scissors. Preheat oven to 230°C.

Place cream cheese, vanilla, and icing sugar in a mixing bowl. Blend them with the spatula on low speed until they are combined and slightly runny. You can mix with a spatula until smooth. Mix a small amount of cream (from the total amount) with cornstarch so that there are no lumps. Add the remaining cream, eggs at room temperature, and salt to the starch mass and mix with a whisk. Gradually add the egg and cream mixture to the cheese mixture, mixing quickly. Continue mixing until all ingredients are combined. The cheesecake mass should be liquid, smooth, and shiny.

Cheesecake was cut. Gorgeous pistachio cheesecake stands on the table. It is decorated with raspberries. Cheesecake was cut.

Pour the curd mass into the ring. Place the cheesecake in a ventilated oven preheated to 230°C for about 25 minutes.

When done, the cheesecake should be firm on the sides, but JUMBLING in the center. The surface of the cheesecake should be evenly dark brown. You can also check the readiness of the cheesecake by inserting a thermometer into it: the internal temperature should be around 70 °C.

The cheesecake is cut. The cheesecake is cut. It is on a plate on a wooden table. The viewer can see the texture of the cheesecake. She is tender. The dessert is decorated with fresh raspberries.

Pistachio cheesecake. Gorgeous pistachio cheesecake stands on the cake stand. It is decorated with raspberries.

If your form is MORE THAN 14 cm, then you can multiply all the ingredients by a suitable factor. Take a look at the photo 👉

For example - you have a shape of 18 cm. So you need cream cheese 270 * 1.98 = 535 gr cream 105 * 1.98 = 208 gr pistachio paste 40 * 1.98 = 79 gr sugar powder 68 * 1.98 = 135 gr eggs 75 * 1.98 = 149 gr starch 15 * 1.98 = 30 gr salt 5 gr 😄