Description
A rich and creamy Basque burnt cheesecake topped with a smooth pistachio sauce.
Ingredients
Scale
- 1 kg cream cheese
- 300 g sugar
- 5 large eggs
- 300 ml heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 50 g pistachios (for sauce)
- 1/2 cup water (for sauce)
- 2 tbsp sugar (for sauce)
Instructions
- Preheat the oven to 200°C (392°F).
- Line a springform pan with parchment paper.
- In a bowl, mix cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and vanilla extract.
- Sift in flour and mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes until the top is dark brown.
- Let it cool at room temperature.
- For the pistachio sauce, blend pistachios, water, and sugar until smooth.
- Serve cheesecake drizzled with pistachio sauce.
Notes
- Allow the cheesecake to cool completely before slicing.
- Store leftovers in the refrigerator.
- Adjust sweetness of the sauce to your taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: Basque Burnt Cheesecake, Pistachio Sauce, Dessert