CHEESECAKE INSTRUCTIONS;
Preheat the Oven
- Start by preheating your oven to 450°F (230°C). Preheating is crucial as it helps the cheesecake bake evenly and properly, resulting in that beautiful, caramelized top.
Prepare the Cake Pan
- Take a 9-inch cake pan and generously grease the bottom and sides with butter or cooking spray. This step prevents the cheesecake from sticking.
- Take a large piece of parchment paper and press down in the pan, ensuring that the parchment overhangs slightly. This will help you lift the cheesecake out later without breaking it.
Mix Cream Cheese and Sugar
- In a large mixing bowl, add the room temperature cream cheese and granulated sugar. It’s important for the cream cheese to be at room temperature so it blends smoothly without lumps.
- Using a whisk or an electric mixer on low speed, beat the mixture gently until it is just combined and smooth. Avoid overmixing; this could introduce unnecessary air and lead to cracks in your cheesecake.
Add the Eggs
- Crack the six large room temperature eggs into a separate bowl and whisk them lightly. This ensures that the eggs are evenly mixed and helps prevent large clumps in your cheesecake batter.
- Slowly add the whisked eggs into the cream cheese mixture. Mix gently until fully incorporated—this is about 30 seconds with an electric mixer on low speed. Again, you want to avoid overmixing; it’s crucial for achieving a smooth texture.
Add the Pistachio Cream
- Now it’s time to add the 340 grams of pistachio cream or pistachio butter to the mixture. Use a spatula or a hand mixer on low to blend. This step gives your cheesecake its signature flavor, so make sure it’s evenly distributed throughout the batter.
- Mix just until the pistachio is fully combined, ensuring you don’t overmix. This will keep your cheesecake dense and rich.
Pour in the Double Cream
- Pour the 390 milliliters of double cream into the batter. This enriches the cheesecake and adds a velvety texture.
- Stir until just incorporated. The batter should be creamy and smooth, indicating that everything is well blended together.
Pour into Prepared Pan
- Carefully pour the cheesecake batter into the prepared cake pan. Use a spatula to scrape out every last bit from the bowl.
- To achieve a smoother texture, you can sieve through the batter gently before pouring.
- Once in the pan, smooth the top with the spatula. This will help create an even surface for baking.
- Tap the pan gently on the counter a few times to release any trapped air bubbles, which can cause cracks during baking.
Bake the Cheesecake
- Place the pan in the middle rack of the oven and bake for 40- 50 minutes. The cheesecake should turn a deep golden brown, and the center should have a gentle wobble when you gently shake the pan.
- If you want a firmer texture, you can bake it for an additional 10 minutes, but be cautious not to overbake as that can lead to a dry cheesecake.
- If the top is not browned after baking, you can broil it for 1-2 minutes. Keep a close eye to prevent burning or the parchment from catching fire.
Cool the Cheesecake
- Once baked, take the cheesecake out of the oven and allow it to cool at room temperature. Cooling helps to set the cheesecake and prevents sudden temperature changes that could lead to cracks.
- After cooling, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it overnight. This chilling period is critical for achieving the best texture and flavor.
Sauce Topping Instructions;
Melt the White Chocolate
- You can melt the white chocolate using a double boiler, microwave, or chocolate fondue pot. If using a microwave, do so in short intervals (15-20 seconds), stirring in between to avoid burning.
- Your goal is to have the chocolate melted until it’s completely smooth and free of lumps.Combine with Oil.
Combine with Oil
- Once almost melted, add 2 tablespoons of vegetable or sunflower oil to the white chocolate. This will help thin out the mixture, giving it that perfect drizzling consistency, add more if needed.
- Mix well until it is runny and smooth.
Add Pistachio Cream
- Stir in 100 grams of pistachio cream or pistachio butter until fully combined. The result will be a luscious, creamy sauce that perfectly complements the cheesecake.
Final Steps;
Slice and Serve
- After chilling overnight, remove the cheesecake from the refrigerator. Carefully lift it out of the pan using the parchment overhang.
- Using a sharp knife, slice the cheesecake into even pieces. Wipe the knife between cuts for clean slices.
Drizzle the Sauce
- Drizzle the pistachio sauce over each slice of cheesecake. For an extra touch, sprinkle some crushed pistachios on top for added crunch and visual appeal.
PISTACHIO BASQUE CHEESECAKE (5 Ingredients)
Indulging in a slice of heaven! This Pistachio Basque Cheesecake has stolen my heart (and taste buds)! This beauty is proof that less is more – it's a delicious 5-ingredient recipe! Who knew something so decadent could be so easy?
Today, I decided to treat myself to a slice of pure bliss—my homemade Pistachio Basque (San Sebastián) Cheesecake! The moment I took it out of the oven, the rich aroma of pistachios filled my kitchen, and I couldn't help but feel a wave of excitement. The creamy texture, perfectly balanced sweetness, and that beautiful golden-brown top take dessert to a whole new level.
I took my time drizzling the luscious white chocolate and pistachio sauce over each slice, making it look as stunning as it tastes. Each bite is a delightful journey, combining the nutty flavor of pistachios with the decadence of creamy cheesecake.
Whether you're celebrating special moments or simply treating yourself on a regular day, this cheesecake makes everything feel a bit more special. Can't wait to share this delicious creation with friends and family, and maybe even make it a new tradition!
Ingredients
Cheesecake:
Sauce Topping:
Instructions
Cheesecake:
-
-
- Set your oven to 230°C ( 450°F) to preheat.
-
- Take a 9-inch cake pan and grease it generously with butter or cooking spray. Line the base and sides with parchment paper, allowing it to overhang slightly. This will help with easy removal later on.
-
- In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Using a whisk or electric mixer on low speed, beat the mixture gently until it is just combined and smooth. Do not overmix.
-
- Crack the eggs into a separate bowl and whisk them lightly. Gradually add the whisked eggs to the cheesecake batter, mixing gently until fully incorporated.
-
- Add the pistachio cream or butter to the mixture. Using a hand mixer on low speed or a hand whisk, blend until the pistachio is fully mixed in, being careful not to overmix.
-
- Pour in the double cream and mix until just combined. The batter should be smooth and creamy.
-
- Pour the cheesecake batter into the prepared pan. To achieve a smoother texture, you can sieve through the batter gently before pouring. Tap the pan on the counter a few times to release any trapped air bubbles.
-
- Place the pan in the middle rack of the preheated oven. Bake for 40 to 50 minutes, or up to 60 minutes if you prefer a firmer texture with a less liquid center. The top should be deeply browned, and the center should have a slight wobble.
-
- If the top is not browned after baking, you can broil it for 1-2 minutes. Keep a close eye to prevent burning or the parchment from catching fire.
-
- Remove the cheesecake from the oven and allow it to cool at room temperature for at least 30 minutes.
-
- Cover the cheesecake with plastic wrap or foil and refrigerate overnight for the best texture and flavor. Make sure to keep it refregirate until just before serving.
Pistachio Sauce Topping:
-
-
- In a double boiler, microwave, or chocolate fondue pot, melt the white chocolate until it reaches a smooth consistency.
-
- Once almost melted, add the vegetable or sunflower oil to the chocolate, stirring until it becomes runny and smooth.
-
- Remove from heat and stir in the pistachio cream or butter until fully combined.
-
- Once the cheesecake has chilled, slice it into pieces and drizzle the pistachio sauce over each slice. Optionally, sprinkle additional crushed pistachios on top for garnish.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 856.6kcal
- % Daily Value *
- Total Fat 72.12g111%
- Saturated Fat 42.72g214%
- Trans Fat 0.61g
- Cholesterol 269.38mg90%
- Sodium 66.48mg3%
- Potassium 130.95mg4%
- Total Carbohydrate 50.88g17%
- Dietary Fiber 0.02g1%
- Sugars 50.72g
- Protein 5.74g12%
- Vitamin A 619.22 IU
- Vitamin C 0.35 mg
- Calcium 84.91 mg
- Iron 0.54 mg
- Vitamin D 1.28 IU
- Vitamin E 3.5 IU
- Vitamin K 6.81 mcg
- Thiamin 0.03 mg
- Riboflavin 0.26 mg
- Niacin 0.16 mg
- Vitamin B6 0.06 mg
- Folate 16.23 mcg
- Vitamin B12 0.46 mcg
- Phosphorus 113.19 mg
- Magnesium 9.03 mg
- Zinc 0.58 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The amount of sugar might need adjustment depending on the sweetness of your pistachio cream/butter. Taste the batter and adjust if necessary.
- The flavor will heavily rely on the quality and concentration of your pistachio cream/butter. Use a generous amount for a prominent pistachio taste.
- This simplified version might have a slightly different texture compared to the original recipe, potentially being a bit denser depending on the pistachio cream's consistency.
- For a potentially tangier flavor profile and a smoother, slightly more complex texture, try substituting 50% of the cream cheese with an equal weight of soft goat cheese. Ensure the goat cheese is at room temperature and well blended with the cream cheese to avoid any lumps in the final batter. The specific flavor intensity will depend on the type of goat cheese used, so opt for a mild variety if you prefer a less pronounced goat cheese taste.
Cream Cheese Alternative:
- Full-fat Neufchâtel cheese: While it has slightly less fat, it can be used as a substitute. Be mindful that the texture might be a little softer. Ensure it's at room temperature.
- Ricotta cheese (drained well): For a tangier flavor and slightly different texture. Make sure to drain it thoroughly to remove excess liquid. You might need to adjust the amount of double cream.
Homemade Pistachio Cream/Butter:
- You can make your own by blending roasted pistachios with a little oil (e.g., neutral vegetable oil or coconut oil) and optionally some powdered sugar or a touch of pistachio flavouring. The texture will vary depending on how finely you blend it.
Double Cream (Heavy Cream) Alternative:
Whipping Cream (35% fat): Can be used as a direct substitute.
- Crème Fraîche: Will add a tangier flavor and a slightly thicker consistency.
Granulated Sugar Alternative:
Caster Sugar (Superfine Sugar): Dissolves more easily and can result in a slightly smoother texture.
- Powdered Sugar (Icing Sugar): Contains cornstarch, which can slightly affect the texture. If using, you might need to adjust the amount slightly as it's finer.
