Five Ingredient Pistachio Basque Cheesecake

My five ingredient pistachio Basque cheesecake replaces two ingredients usually needed to sweeten and flavour this kind of burnt Basque cheesecake with one easy, magic ingredient.

Unlike other pistachio burnt Basque cheesecake recipes, my pistachio Basque cheesecake recipe uses sweet pistachio cream instead of pistachio paste. The difference between the two is that pistachio paste (also known as pistachio butter) is usually just pure pistachio nuts ground down to a paste.

But pistachio cream (also known as pistachio creme, pistachio crema and pistachio spread) is sweetened and blended with milk powder and vegetable oil to create a sweet, creamy Nutella or Kinder Bueno-like spread.

Because I use pistachio cream instead of pistachio paste, it lets me omit additional sugar since it's already sweet enough, skipping a whole step.

Basque cheesecakes are perfect for cheesecake lovers who prefer the filling over the crust – because there is no crust with this kind of cheesecake. You can also control how soft you want the middle by baking it for more or less time. I bake mine for 30 minutes for a very soft, borderline lava-like centre, but 25 minutes and you'll have a true flowing lava centre (but not too underbaked). 40 minutes in the oven, and you'll have a more solid cheesecake.

This cheesecake is best served at room temperature for the silkiest texture and richest, creamiest pistachio flavour.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients for Pistachio Basque Cheesecake

400g cream cheese
300g sweet pistachio cream
25g plain flour
200ml double cream
4 eggs

Ingredients for Decoration (Optional)

More sweet pistachio cream
Chopped/slivered pistachio nuts


1. Preheat the oven to 220°C and line a 7" springform/loose-bottomed cake tin with one big sheet of baking parchment.

2. In a big mixing bowl, stir the cream cheese and pistachio cream together until smooth. Then mix in the eggs, and sift and stir in the flour. Finally, stir in the cream.

3. Bake for 30–35 minutes, until puffy and very deep brown on top. The cake will still be very wobbly in the middle, but this is what you want. Let it cool down to room temperature completely on a wire rack, and pop it in the fridge to chill overnight.

4. A couple of hours before you want to serve it, release the cake from the pan and plate it up while it's still well-chilled and solid. Now give it an hour or two to come back up to room temperature before slicing and serving for a gooey centre.

Enjoy, and have fun.


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