Gorgeous Pistachio Basque Cheesecake

February 21, 2023 By Olga Babitskaya

Prep Time: 10M

Cook Time: 30M

Cuisine: Spanish

Before you begin, here are 5 fascinating facts about this famous Pistachio Basque Cheesecake recipe:

• This authentic dessert originated almost 30 years ago at the legendary La Viña cafe in San Sebastián, Spain.
• Chef Santiago Rivera perfected this unique burnt style after experimenting with many versions to get it just right.
• Unlike classic New York variations, Basque cheesecakes are celebrated for their crustless design.
• It is baked at a very high temperature (230-250°C), giving it its characteristic caramelized top.
• Its distinctive texture is firmer towards the edge and wonderfully creamier in the center, a hallmark of the style.

Pistachio Basque Cheesecake Ingredients

• 270g cream cheese
• 105g heavy cream (33%)
• 40g pistachio paste
• 68g powdered sugar
• 75g eggs
• 15g cornstarch
• 2.5g sea salt
• Vanilla extract

How to Bake Your Pistachio Basque Cheesecake

1. Prepare a 14 cm diameter, 6 cm high baking ring by lining it with parchment paper so it is ready for your batter.
2. Preheat your oven to 230°C (445°F), which is the ideal temperature to create a perfectly burnt cheesecake.
3. In a mixing bowl, combine the cream cheese, vanilla, and powdered sugar with a spatula until smooth to form the base.
4. In a separate bowl, mix a small amount of the heavy cream with the cornstarch until there are no lumps. Add the remaining cream, eggs, and sea salt, and whisk to combine.
5. Gradually add the egg mixture to the cheese mixture, whisking quickly to maintain a smooth batter.
6. Pour the batter into the prepared baking ring.
7. Bake for about 25 minutes. The cake should be set on the sides but still delightfully jiggle in the center. The top should achieve a signature deep brown, burnt color.
8. For precise doneness, you can also check with a thermometer; the internal temperature should be around 70°C (160°F).

How to Scale Your Pistachio Basque Cheesecake Recipe for Different Pan Sizes

If your pan is larger than 14 cm, you can easily adapt this recipe by multiplying all the ingredients by the appropriate conversion factor provided in the table below. This ensures a consistent result every time, regardless of the pan size.

For example, to make a larger cheesecake for an 18 cm pan, the conversion factor is 1.98:

• Cream cheese: 270g * 1.98 = 535g
• Cream: 105g * 1.98 = 208g
• And so on for all other ingredients.