Creamy Pistachio Basque Cheesecake (Super Easy Recipe)

4.72 from 7 votes

Creamy Pistachio Basque Cheesecake (Super Easy Recipe)

This Pistachio Basque Cheesecake recipe is a great combination of classic Basque cheesecake and nutty pistachio flavor, making it extra creamy and rich. The burnt top adds a beautiful rustic touch to this easy-to-make dessert

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: Spanish

Keyword: easy, pistachio

Servings:

Calories: 458kcal

Equipment

Ingredients

3¼ cups Cream cheese room temperature
1¼ cups Sugar
¾ cup Pistachio paste
¼ teaspoon Salt
5 Eggs large
1 teaspoon Vanilla bean paste
1¼ cup Heavy cream
3 tablespoons Flour

US Customary - Metric

Instructions

Preheat & Prep: Preheat your oven to 410°F (210°C). Line a 9-inch (23cm) springform pan with parchment paper, leaving a 2-inch (5cm) overhang. Lightly grease the parchment to help release the cheesecake later. The overhanging edges will give the cheesecake its signature rustic, crinkled sides.
Mix Cream Cheese & Sugar: In a large mixing bowl, beat the cream cheese and sugar using a hand or stand mixer on medium speed until completely smooth and fluffy (2–3 minutes). Scrape the bowl as needed.
Add Pistachio Paste: Add the pistachio paste and beat until fully incorporated and smooth.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Add Cream & Flavoring: Pour in the heavy cream, vanilla bean paste, and salt. Beat on low speed just until smooth and creamy.
Sift in Flour: Sift in the flour and mix on low speed or by hand until just combined. Avoid overmixing.
Bake: Pour the batter into the prepared pan. Bake for 45–60 minutes, until the top is a deep golden brown and the center is still slightly jiggly. The cheesecake will puff up and then collapse slightly as it cools—this is expected.
Cool & Chill: Let the cheesecake cool in the pan at room temperature. Once cooled, transfer to the fridge and chill for at least 4 hours, preferably overnight, to allow it to set fully.

Video

Notes

Pistachio Paste: Use 100% pure pistachio paste for the best flavor. Avoid sweetened or low-quality versions with added oils or colors.
Baking Time May Vary: Baking times can differ depending on your oven. To know when your cheesecake is ready, look for a deeply golden-brown top with the center still slightly jiggly when you gently shake the pan. This slight wobble ensures a creamy, custard-like texture once the cheesecake cools. Avoid overbaking, as the cheesecake will firm up while cooling.
Jiggly Center: A slight wobble in the center when removing from the oven is perfect. It will firm up as it cools and chills.
Storage: Store covered in the refrigerator for up to 4–5 days. You can also freeze slices for up to 2 months. Thaw overnight in the fridge before serving.
Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.

Nutrition