Pistachio Basque Cheesecake
This is a Basque cheesecake that's both pricey and delicious~ Since pistachio paste is really expensive, you can reduce the amount a bit. This recipe makes one 6-inch cake. 🌟Tips: Basque cheesecake is actually very easy to make. Just mix all the ingredients together in sequence until smooth, so the order isn’t that critical. There’s only one key point: all the ingredients should be at the same temperature—room temperature or slightly warm is best—otherwise the mixture will split into oil and water, and the batter will look grainy. If that happens, don’t worry. Place the bowl over 70–80°C hot water and keep stirring; once it warms up, it will become smooth again.
Ingredients
Steps
To prove I didn’t burn this cake, I took a photo of the book cover as evidence for myself, haha.
First I mix the cornstarch with the heavy cream until smooth, adding the cream in batches so it doesn’t get lumpy. As you stir, the cream will whip a bit because it absorbs water, but that’s fine—just mix until even.
Let the cream cheese come to room temperature, or warm it gently over warm water and stir until smooth, then add the caster sugar.
Use a mixer on the lowest speed and beat until the sugar dissolves.
Then gradually add the heavy-cream-and-cornstarch mixture.
Add the pistachio paste.
Temperature is the key. If there’s a temperature difference, the mixture will split into oil and water. If it does, set the bowl over hot water and stir. The goal is for all the ingredients to be thoroughly combined into a fine, silky-smooth batter.
Then add two whole eggs and one yolk in several additions.
Mix thoroughly into a smooth, fine batter.
Pour into a pan lined with parchment. There are plenty of tutorials on how to fold the parchment for Basque cheesecake, so I won’t repeat it here—just search “Basque cheesecake parchment folding” and you’ll find lots of results.
I’m using the new i7 oven; it bakes with incredibly even color. I intentionally baked it this dark. If you prefer a lighter color, you can lower the top heat partway through, or cover with foil.
🌟Temperature: top heat 230°C, bottom heat 200°C, place the cake in the center of the oven and bake for 22 minutes.
After baking, let it cool to room temperature, then chill. Before slicing, warm the knife slightly and you’ll get a semi-molten, lava-like texture inside.