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Pistachio Burnt Basque Cheesecake

Pistachio Burnt Basque Cheesecake

Pistachio Burnt Basque Cheesecake is a new take on a classic from Spain's beautiful northern province. Perfect for a spooky Halloween treat.
Course Baking, Dessert
Cuisine American
Keyword basque, basque cheesecake, cheesecake, pistachio cheesecake, pistachios
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 9-inch cheesecake

Ingredients

  • 2 lb. cream cheese room temperature
  • 1½ cups sugar
  • 6 large eggs
  • 2 cups heavy cream
  • ½ teaspoon salt
  • 1 tsp. vanilla extract
  • 1 teaspoon lemon juice
  • ⅓ cup all-purpose flour
  • 1 cup pistachio paste store-bought or homemade.
  • Green food coloring optional for effect.
  • 1 9- inch springform pan or 3-inch-tall cake pan
  • 1 15 x 15 or larger piece of Parchment paper

Instructions

  1. Place a rack in the middle of the oven; preheat to 400°.
  2. Wet the piece of parchment paper and crinkle it up very well. Squeeze out as much water as possible.
  3. Line the 9-inch springform pan with the wet sheet of parchment paper. Make sure the parchment comes above the top of the pan on all sides. There is no need to be perfect. You won't end up with a clean, smooth outer edge to the cake. That's okay! Place the pan on a rimmed baking sheet.
  4. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down the sides of the bowl as necessary. Beat until the mixture is smooth with no lumps remaining and sugar has dissolved, about 2 minutes.
  5. Add the eggs, one at a time, beating each egg 15 seconds before adding the next. Scrape down the sides of the bowl. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
  6. Stir in the lemon juice and the pistachio paste. If a deeper green color is desired, add a few drops of green food coloring. It is not necessary, but it will make it even more spooky.
  7. Sift flour evenly over the cream cheese mixture using a sifter or fine mesh strainer. You can carefully sprinkle the flour if you don't have a fine-mesh strainer.
  8. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl (yet again) and continue to beat until the batter is very smooth and silky, about 10 seconds more.
  9. Pour batter into the prepared pan. Tap the pan to release any large air bubbles.
  10. Carefully place the pan and the baking sheet into the oven.
  11. Bake cheesecake until deeply golden brown to almost burnt on top but still very jiggly in the center, 55-65 minutes. Start checking it at 55 minutes and then keep an eye on it as ovens vary, and it will get to charred really quickly. But you want the cheesecake to be very dark.
  12. Take out of the oven and let cool completely. (It will fall dramatically as it cools.)
  13. When completely cool, remove the cheesecake from the pan.
  14. Unmold carefully, peeling away the parchment from the sides of the cheesecake.
  15. You can leave it haphazardly attached for Halloween as if a witch has made it.
  16. Slice into wedges and serve at room temperature.

Recipe Notes

This cheesecake can be made a day or two ahead. Cool the cheesecake completely, cover it, and chill it in the fridge. Be sure to let the cheesecake sit for several hours at room temperature before serving. The flavor of this cake is drastically improved at room temperature.