Pistachio Burnt Basque Cheesecake
Burnt Basque Pistachio Cheesecake - A unique twist on the classic Basque cheesecake, featuring a rich and creamy pistachio filling with the signature burnt top
Burnt Basque Pistachio Cheesecake
Rated 4.0 stars by 8 users
Category
Cheesecake
Cuisine
Spanish
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Calories
620
Burnt Basque Pistachio Cheesecake - A unique twist on the classic Basque cheesecake, featuring a rich and creamy pistachio filling with the signature burnt top
A forward by team Black Milk
The Burnt Basque Cheesecake is a marvel of the dessert world—a beautiful paradox of a crustless, cracked, and deeply caramelized top that gives way to an impossibly creamy, melt-in-your-mouth centre. It breaks all the traditional cheesecake rules to create something truly special. So, when we decided to create our own version, we knew it had to be infused with the signature Black Milk touch.
Our journey led us to the rich, nutty, and vibrant flavour of pistachio. We envisioned how the toasted, nutty notes would complement the tangy cream cheese and balance the deep, almost bittersweet flavour of the iconic "burnt" top. The result is this stunning Pistachio Burnt Basque Cheesecake. It’s a sophisticated, elegant dessert that’s surprisingly straightforward to make.
The secret to its incredible flavour and texture lies in using our Black Milk Pistachio Cream. It's folded directly into the batter, ensuring that every single bite is packed with authentic pistachio taste and a beautiful, pale green hue. This isn't just a cheesecake with pistachios sprinkled on top; it's a true pistachio-infused masterpiece.
@the_weekend_baker
Ingredients
-
400g Cream Cheese (Room Temperature)
-
230g Pistachio Cream
-
4 Eggs
-
25g Flour
-
250ml Double Cream
-
200ml Double Cream
-
50g Pistachio Cream
-
10-15g Chopped Pistachios
Cheesecake
Garnish
Directions
Preheat your oven to 220°C fan and line a loaf tin with parchment paper.
Add the cream cheese to a bowl and whisk until smooth and soft. Add the pistachio cream and mix until fully combined.
Add each of the eggs one at a time, mixing until fully combined after each addition.
Sift in the flour and mix in, finally poor in the double cream and mix until smooth.
Pour the mixture into the prepared tin and bake for approximately 28-30 minutes or until the top is very dark brown.
Remove from the oven and allow to fully cool.
Refrigerate for 4 hours or overnight if possible.
To decorate whip the cream until thick and forms trail lines with the whisk, fold in the pistachio cream and pipe on to the top of the cooled cheesecake. Sprinkle with the chopped pistachios.
Recipe Video
@the_weekend_baker Burnt Basque Pistachio Cheesecake - delicious, rich and creamy 👨🏼🍳 Ingredients: 400g cream cheese (room temperature) 230g pistachio cream 4 eggs 25g flour 250ml double cream To decorate 200ml double cream 50g pistachio cream 10-15g chopped pistachios Method: 1. Preheat your oven to 220°C fan and line a loaf tin with parchment paper. 2. Add the cream cheese to a bowl and whisk until smooth and soft. Add the pistachio cream and mix until fully combined. 3. Add each of the eggs one at a time, mixing until fully combined after each addition. 4. Sift in the flour and mix in, finally poor in the double cream and mix until smooth. 5. Pour the mixture into the prepared tin and bake for approximately 28-30 minutes or until the top is very dark brown. 6. Remove from the oven and allow to fully cool. 7. Refrigerate for 4 hours or overnight if possible. 8. To decorate whip the cream until thick and forms trail lines with the whisk, fold in the pistachio cream and pipe on to the top of the cooled cheesecake. Sprinkle with the chopped pistachios. @Black Milk #pistacchio #burntbasquecheesecake #cheesecake ♬ original sound - the_weekend_baker
Recipe Note
Mastering Your Basque Cheesecake: Tips & FAQs
What is a Burnt Basque Cheesecake supposed to look like?
Don't be alarmed by the appearance! A true Basque cheesecake has a dark, deeply caramelized, and even cracked top. This is where so much of the unique flavour comes from. The edges should be firm, but the very centre should still have a distinct wobble when you take it out of the oven. It will set fully as it cools.
How do I get that classic rustic look?
The trick is in how you line the tin. Use two large, overlapping sheets of parchment paper. Press them into the tin, leaving a generous overhang around the sides. The crinkles and folds in the paper are what create the beautiful, rustic texture on the sides of the cheesecake as it bakes.
Can I make this cheesecake ahead of time?
Yes, this is a perfect make-ahead dessert. It needs to cool completely to room temperature and then chill in the fridge for at least 4 hours, but it's even better if left overnight. This allows the flavours to meld and the texture to become perfectly dense and creamy.
How should I store the cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. For the best flavour and texture, let it sit at room temperature for about 20-30 minutes before serving.
What's the story behind Burnt Basque Cheesecake?
This incredible dessert has a surprisingly recent history! It was invented in the 1990s by a chef named Santiago Rivera at his small pintxo bar, La Viña, in San Sebastián, a city in the Basque Country of Spain.
Nutrition
Nutrition
- Serving Size
- 100g (Estimated)
- per serving
- Calories
- 620
- Fat
- 55 grams
- Saturated Fat
- 29 grams
- Carbs
- 23 grams
- Sugar
- 19 grams
- Protein
- 10 grams
- Sodium
- 0.4 milligrams
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