Pistachio Basque Cheesecake

A creamy, nutty and irresistible Pistachio Basque Cheesecake with a rich and silky texture, a deeply caramelised burnt top, and crunchy crushed pistachios on top.

It is simple to make, needs no crust, and looks impressive with very little effort.

Why You’ll Love This Recipe

• Creamy, silky and full of pistachio flavour
• No crust and no water bath needed
• That classic deeply caramelised Basque top
• Easy to make ahead and slice beautifully

Instructions

1. Preheat the oven to 220°C (425°F). Line an 8-inch springform pan with parchment paper, letting the paper rise above the rim.
2. Beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each. Add the heavy cream, pistachio paste and vanilla extract, and mix until smooth.
4. Add the flour and mix just until combined. Do not overmix.
5. Pour the batter into the lined pan.
6. Bake for 35-40 minutes, until the top is deeply golden brown and burnt in spots and the centre is still slightly jiggly.
7. Let it cool completely at room temperature, then chill for clean slices. Top with crushed pistachios before serving.

Tips & Variations

• Use room-temperature cream cheese for the smoothest batter.
• Do not overbake: the centre should still jiggle slightly when it comes out of the oven.
• For extra pistachio flavour, drizzle a little extra pistachio paste over each slice before serving.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 8