Pistachio Basque Cheesecake Recipe

Pistachio Basque Cheesecake: A Global Delight with a Turkish Twist

Basque cheesecake has become one of the most popular desserts in recent years, originating from the Spanish city of San Sebastian and spreading worldwide. Interestingly, it gained its international fame largely thanks to Turkey. I decided to elevate this unique dessert with the addition of pistachio paste, enhancing its flavor to perfection. The result? Exactly what I hoped for!

What is San Basque Cheesecake?

As the name suggests, San Sebastian cheesecake was first created in the city of San Sebastian in Spain’s Basque region, specifically at a restaurant called La Viña. This cheesecake stands out from others with its caramelized, slightly burnt exterior and its creamy, soft, and gooey interior. Traditionally, it is made with a simple recipe, but variations have emerged across the globe. In Turkey, for example, it is often served with chocolate sauce.

The Features of Pistachio Basque Cheesecake

Pistachios add a unique flavor and aroma to this cheesecake, making it even more special. In this recipe, I use pistachio paste and finely ground pistachios to achieve both a creamy texture and a slightly crunchy bite. The natural oils and aroma of pistachios perfectly complement the cheesecake’s soft consistency.

Tips for Success

• Whipping the Cream Cheese: Begin by beating the cream cheese until smooth and creamy. This prevents lumps and ensures a silky texture for the cheesecake.
• Incorporating the Cream: Once you add the cream, mix it well to support the cheesecake’s creamy consistency. Take your time at this stage.
• Adding Eggs One at a Time: Add the eggs one by one, beating well after each addition. This helps achieve a smooth texture and prevents any eggy odor.
• Using Starch Instead of Flour: Traditional San Sebastian cheesecake uses flour, but I opted for cornstarch to make this recipe gluten-free. I believe it also improves the texture.

• Preparation

  Line the inside of a springform pan with parchment paper. To make the paper more pliable, crumple it into a ball with your hands and then smooth it out. This will help it fit the pan’s shape easily.
• Baking: The baking time is crucial. Unlike classic cheesecakes that are baked at low temperatures for a long time, San Sebastian cheesecakes are baked quickly at high temperatures. Be careful not to overbake, as this will firm up the interior and lose the classic gooey texture.

You can serve this cheesecake warm on the day it’s made. If you avoid overbaking, it will remain creamy even after being chilled in the refrigerator for the next day.

Sprinkling ground pistachios on top adds a delightful crunch to every bite, enhancing both the flavor and texture. However, this step is optional—feel free to skip it if desired.

Enjoy!

Ingredients:

• 600 g cream cheese (lightly salted),
• 200 ml heavy cream,
• 100 g pistachio paste,
• 1.5 cups powdered sugar,
• 4 eggs,
• 1 tbsp cornstarch,
• 1/2 cup ground pistachios (optional).
See the Measurements