Cheesecake Vasco de Pistache

This recipe for Basque Pistachio Cheesecake combines creamy cheesecake, toasted on the outside and with a mild pistachio flavor. It is a delicious option to prepare at home and share at a special meal without overcomplicating things.

Ingredients

For the cheesecake

• 800 g of cream cheese, at room temperature
• 1 cup of refined sugar
• 4 large eggs, at room temperature
• 1½ cups of heavy cream
• ½ cup of 100% natural pistachio paste
• ½ cup of finely ground natural pistachios
• 2 tablespoons of wheat flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For decorating

• ¼ cup chopped pistachios
• Sea salt flakes (optional)
• Fresh raspberries (optional)

Step-by-step preparation

Step 1: Prepare the pan

1. Preheat the oven to 220 °C.
2. Line a 23 cm springform pan with two large sheets of parchment paper, letting them extend several centimeters above the rim. It doesn't matter if the paper is wrinkled; those undulations are part of the characteristic rustic look of Basque Cheesecake.
3. Lightly grease the paper with butter.

Step 2: Prepare the mixture

1. In the mixer bowl, place the cream cheese and sugar.
2. Beat at medium speed until a completely smooth and lump-free mixture is obtained.
3. Add the eggs one by one, beating only until incorporated after each addition.
4. Incorporate the vanilla, salt, and pistachio paste.
5. Mix until a uniform color is obtained.
6. Add the heavy cream and mix gently.
7. Finally, incorporate the previously sifted flour and the ground pistachios.
8. Mix only until incorporated.
9. Do not overbeat to avoid incorporating too much air.

Paso 3: Hornear

1. Pour the mixture into the pan.
2. Lightly tap the pan on the table to eliminate large air bubbles.
3. Bake for 35 to 40 minutes.
4. The surface should be very golden, even with some dark areas, while the center should still move slightly when shaking the pan.
5. That movement indicates that it will retain its creamy texture.

Step 4: Chill

1. Remove from the oven.
2. Deja enfriar completamente a temperatura ambiente.
3. Then refrigerate for at least 6 hours, although ideally, it should be left overnight.
4. During this time, it will acquire the perfect consistency.

Step 5: Decoration

1. Carefully unmold.
2. Sprinkle chopped pistachios over the surface.
3. If you want a special contrast, add a few fresh raspberries and some sea salt flakes.

¿Te animas a prepararla?

This Basque Pistachio Cheesecake recipe is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or what you would serve it with.