If you’re craving something indulgent yet surprisingly simple, this Pistachio Basque Cheesecake is the dreamy dessert you’ve been looking for. With only six ingredients, minimal prep, and a rustic burnt top, it’s a no-fuss take on the classic cheesecake—with an exotic nutty twist. Whether you’re celebrating or just want to impress your family with something unique, this cheesecake is as delicious as it is beautiful.
Looking for inspiration? Try our Pistachio Lemon Cake Loaf or Italian-Style Pistachio Cream Recipe to pair with this treat.
Why You’ll Love This Pistachio Basque Cheesecake
- Only 6 main ingredients + optional toppings
- No crust or water bath needed
- Slightly caramelized top for a rich, toasty flavor
- Can be made ahead of time and even frozen
- Fancy enough for birthdays but easy enough for weeknights
Ingredients You’ll Need (Makes one 6″ cake)
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 450g (16oz) | Room temperature |
| Pistachio cream | 300g (10.5oz) | Room temperature, fluid |
| Eggs | 3 large | Room temperature |
| Vanilla extract | 1 tsp | Pure vanilla |
| Thickened cream | 225g (8oz) | Also called heavy cream |
| Salt | 1 good pinch | Enhances overall flavor |
| Optional toppings | 1/4 cup each | Pistachio cream + chopped nuts |
How to Make It: Step-by-Step
1. Prepare the Pan
- Use a 6-inch round baking tin (3-inch high).
- Crumple parchment paper to soften it and press it into the tin, allowing edges to fold over the rim.
2. Mix the Batter
- Ensure all ingredients are at room temperature.
- Mix cream cheese at low speed until completely smooth.
- Add eggs and vanilla one at a time, scraping the bowl in between.
- Warm pistachio cream slightly (30 seconds in the microwave) and fold in with a spatula until no streaks remain.
- Add cream and salt, then mix until uniform.
3. Bake It
- Preheat oven to 220°C (430°F), fan-forced.
- Pour batter into prepared tin.
- Bake for 25 minutes, then increase heat to 230°C (450°F) and bake for 5 more minutes.
- Turn oven off and let cake cool inside with the door ajar for 15 minutes.
4. Chill and Serve
- Refrigerate for at least 4 hours or overnight before serving.
- Let it rest at room temperature for 20 minutes before slicing.
- If stuck, place the pan base briefly in hot water to release.
5. Optional Pistachio Decoration
- While still chilled, spread a thin layer of pistachio cream on the sides.
- Roll edges in chopped pistachios for a festive finish.
Storage Tips
- Keeps in the fridge for up to 3 days.
- Can be frozen: wrap individual slices in plastic and thaw in the fridge.
Bonus Pairings You’ll Love
Don’t miss our Pistachio Lava Cake for a molten center surprise, or try Pistachio Donuts as a weekend brunch treat.
Looking for more pistachio ideas? Check out our Vegan Pistachio Cream Brownies—they’re decadent and dairy-free!