Pistachio Burnt Basque Cheesecake Recipe
If like me, you are a lover of all things pistachio, this is a must! A silky smooth basque cheesecake with the perfectly baked centre that is full of rich pistachio flavour that you will not be able to get enough of!
Ingredients
- 200g white chocolate, chopped
- 150g pistachio paste
- 250g double cream
- 880g cream cheese
- 225g golden caster sugar
- 4 large eggs
- 35g plain flour
- 1tsp flaked sea salt
Toppings - Pistachio paste
- Raspberries
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Method
- Pre-heat oven to 220C and line the bottom and sides of an 9inch springform tin with greaseproof pape
- Make a ganache by gently heating cream until simmering and pouring over the chocolate and pistachio paste. Mix to combine and set aside to cool.
- Add the cream cheese into a large bowl and slowly beat until the cream cheese begins to soften. Then add the sugar and continue to slowly combine.
- Individually add the eggs, beating well between each addition. Then, pour in the cooled ganache and slowly incorporate fully.
- Sift in the flour and salt and then beat for 1-2 minutes to ensure there is a smooth mix.
- Pour the mixture into the tin through a sift. Tap the tin on the work surface 3-5 times to remove any air bubbles.
- Bake for 27-30 mins (I baked for 27) then remove from the oven and allow to cool before placing in the fridge overnight.
- To serve, remove the Basque from the fridge 10mins before you want to eat. Slice, top with some pistachio paste, a raspberry, some icing sugar and serve!