Looking for a cheesecake that’s rich, indulgent, and just a little different? The Pistachio San Sebastián Cheesecake, also known as the Pistachio Burnt Basque Cheesecake, is the showstopper dessert you didn’t know you needed.
This crustless cheesecake is based on the iconic Basque dessert known for its deeply caramelized top and custard-like interior. The twist? A generous amount of pistachio cream that adds a nutty, earthy flavor and a beautiful pale green hue. Baked at a high temperature to get that signature burnt top, this cake is equal parts rustic and luxurious — and the best part? You only need a handful of ingredients.
Whether you’re serving it at a dinner party or indulging in a weekend bake, this pistachio version brings a gourmet touch with minimal effort.
Ingredients
- 500g full-fat cream cheese (room temperature)
- 200g pistachio cream or sweetened pistachio paste
- 3 large eggs (room temperature)
- 250ml heavy cream (double cream or whipping cream)
- 1 tbsp all-purpose flour (optional, for structure)
- Pinch of salt
Optional topping: extra pistachio cream and chopped roasted pistachios for garnish after baking
Instructions
- Preheat and Prepare
Preheat your oven to 220°C (425°F). Line a 7- or 8-inch springform pan with parchment paper. Let the paper hang over the edges — this will give the cheesecake its classic rustic look and help with easy removal. - Mix the Cream Cheese and Pistachio Cream
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and pistachio cream until smooth and fully combined. Scrape down the sides of the bowl as needed. - Add the Eggs
Add the eggs one at a time, beating well after each addition. Make sure the mixture stays smooth and creamy. - Pour in the Cream
Add the heavy cream and a pinch of salt. Mix until fully incorporated. You should have a silky, pourable batter. - Add Flour (Optional)
If you want a slightly firmer cheesecake, sift in 1 tablespoon of all-purpose flour and mix until just combined. This step is optional but can help with stability. - Bake
Pour the batter into the prepared pan. Tap it gently on the counter to release any air bubbles. Bake for 35–45 minutes, or until the top is a deep golden brown and the center still has a gentle wobble. - Cool and Chill
Allow the cheesecake to cool in the pan for about an hour at room temperature. Then transfer it to the fridge and chill for at least 4 hours, or preferably overnight, to allow it to fully set. - Serve
Remove the cheesecake from the fridge 30–60 minutes before serving for the creamiest texture. Optionally, spread a thin layer of pistachio cream on top and sprinkle with chopped pistachios for an extra flourish.
Why You’ll Love This Cheesecake
- Minimal Ingredients – Just six everyday items.
- Unique Flavor – Pistachio adds elegance and a subtle nutty sweetness.
- Showstopping Look – Burnt top, creamy green center, and rustic edges.
- No Crust Needed – The batter creates its own magical texture and structure.
- Versatile – Perfect for special occasions or a cozy weekend treat.
Tips for Success
- Use room-temperature ingredients to ensure a smooth, lump-free batter.
- Don’t overbake — the center should still jiggle slightly when you shake the pan.
- The cheesecake sets as it cools. Be patient and let it chill fully before slicing.
- Want more pistachio flavor? Drizzle pistachio cream between layers or on top before serving.
Final Thoughts
The Pistachio San Sebastián Cheesecake takes the classic Basque burnt cheesecake to a new level with rich, creamy pistachio flavor. It’s everything you love about cheesecake — simple, decadent, and melt-in-your-mouth delicious — but with a unique twist that feels luxurious and modern.