This Pistachio Brownie Basque Cheesecake is an indulgent fusion of two iconic desserts. With a fudgy pistachio brownie base and a caramelized, ultra-creamy cheesecake layer on top, it’s the ultimate treat for pistachio lovers and cheesecake enthusiasts alike. The rustic burnt top and gooey center make this Basque-style cheesecake a showstopper for any occasion.
Ingredients:
For the Pistachio Brownie Base:
- 100g unsalted butter
- 100g dark chocolate (at least 70% cocoa), chopped
- 100g brown sugar
- 2 large eggs
- 40g plain flour (1/3 cup)
- 50g pistachios, finely chopped
- 1/4 tsp salt
For the Basque Cheesecake Layer:
- 500g cream cheese, room temperature
- 150g caster sugar (3/4 cup)
- 3 large eggs
- 250ml heavy cream (1 cup)
- 1 tbsp plain flour
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 200°C (390°F). Line a 9-inch (23cm) springform pan with baking paper, allowing it to overhang the edges.
- Make the Brownie Base:
- In a heatproof bowl, melt the butter and chocolate together over a pot of simmering water or in the microwave in 30-second bursts.
- Once melted and smooth, stir in the brown sugar and let cool slightly.
- Whisk in the eggs, one at a time.
- Fold in the flour, salt, and chopped pistachios until just combined.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Prepare the Cheesecake Batter:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and beat until fully combined.
- Mix in the eggs one at a time, scraping down the sides of the bowl as needed.
- Add the cream, flour, vanilla, and salt. Mix until silky and lump-free.
- Assemble the Cheesecake:
- Gently pour the cheesecake batter over the brownie layer in the pan.
- Tap the pan lightly on the counter to remove air bubbles.
- Bake:
- Bake in the center of the oven for 45–50 minutes, or until the top is deeply golden and has a slight jiggle in the center.
- Don’t worry if it looks burnt on top—this is characteristic of Basque cheesecake!
- Cool and Chill:
- Let the cheesecake cool to room temperature in the pan.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Preparation Time:
25 minutes
Cooking Time:
50 minutes
Total Time:
75 minutes
Serving Size:
1 slice (based on 10 servings)
Yield:
1 cheesecake (9-inch)
Cuisine:
Fusion (Spanish-inspired with a twist)
Course:
Dessert
Nutrition Information (Per Serving):
Calories: 420
Fat: 30g
Carbohydrates: 30g
Protein: 7g
(Note: Values are approximate.)