Pistachio Basque Cheesecake
This Pistachio Basque Cheesecake has a deeply caramelized top, rich pistachio flavor and unbelievable creamy center. This crustless cheesecake is made with homemade pistachio cream and is surprisingly easy, and does not require a water bath.
Servings: 12 servings
Calories: 862kcal
Equipment
Ingredients
Pistachio Cream
- 2¼ cups roasted salted shelled pistachios
- 3 tablespoon powdered sugar
- 1½ cups whole milk
- 2 cups white chocolate I use Callebaut
- 6 tablespoon unsalted butter
- ¾ teaspoon kosher salt Diamond Crystal
Cheesecake Filling
- 32 oz cream cheese room temp
- 1¼ cup granulated sugar
- ½ tsp kosher salt Diamond Crystal
- 4 large eggs room temp
- 1 egg yolk room temp
- 2 teaspoon pistachio extract
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 2 cups pistachio cream
- ½ cup heavy cream
Instructions
Pistachio Cream
- Boil pistachios for 5 minutes in a medium pot. Drain pistachios then place them on a kitchen towel. Rub pistachios between the towel for 20-30 seconds to loosen the skin. Discard as many skins as possible then transfer pistachios into a high powered blender
- Add powdered sugar and 1 cup of the whole milk then blend for 2-3 minutes on high until fairly smooth
- Melt white chocolate, butter and remaining ½ cup of milk in a sauce pot over low-medium heat while stirring continuously. Pour melted white chocolate mixture to blender along with salt then blend on high speed another 2-3 minutes until smooth
Basque Cheesecake
- Preheat oven to 425°F, very lightly spray a 9-inch springform pan with non-stick cooking spray then crisscross 2 sheets of parchment paper and press them down into the springform pan leaving at least 2 inches sticking out on all sides. It won't be even but that's okay because it adds to the rustic look of the cheesecake. Place a sheet pan under the springform pan to catch any leaks
- Beat cream cheese in the bowl of a stand mixer on medium-high speed for 1 minute with the paddle attachment
- Slowly mix in granulated sugar then turn mixer back up to medium speed for one more minute
- Mix in eggs and egg yolk, one at a time, on low speed, scraping sides down with a rubber spatula between each egg. Add pistachio, almond and vanilla extracts along with lemon juice and mix on low until combined
- Add pistachio cream and heavy cream still mixing on low until combined
- Pour cheesecake mixture into pan, it will weigh down the parchment paper and hold it in place. Bake for 35-45 minutes until cheesecake is dark brown on top, puffed on the sides and jiggly in the center. You can take the temperature in the middle center of the cheesecake to check for doneness- you're looking for 145°F-155°F
- Allow cheesecake to cool on a wire rack for 2 hours then transfer to the fridge for an additional 8 hours. Cut and serve chilled or room temperature for an extra creamy texture. Top with a drizzle of extra pistachio cream and chopped pistachios for an elevated presentation
Notes
No water bath needed for basque cheesecake! This cheesecake is quick cooking with only a 45 minute bake time.
Pistachio cream can be made up to 7 days ahead and stored in the fridge in an airtight container. You will end up with about 2 cups extra of pistachio cream which can be used on toast, for cakes, croissants or anything you desire.
Cheesecake will appear extremely jiggly and underdone resembling more of a souffle than cheesecake. Using an instant thermometer can help ease and angst you have about whether it's fully cooked or not. Temp the center of the cheesecake and look for 145°F-155°F
The chilling time is extremely important and must be followed
Nutrition
Calories: 862kcal | Carbohydrates: 52g | Protein: 19g | Fat: 67g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 541mg | Potassium: 640mg | Fiber: 5g | Sugar: 43g | Vitamin A: 1600IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 2mg
