If you’re a fan of creamy cheesecakes with a unique twist, this Pistachio Matcha Basque Cheesecake is about to become your new obsession. With its burnt caramelised top, ultra-smooth centre, and the perfect blend of earthy matcha and nutty pistachio, this dessert is as stunning as it is delicious. It’s a showstopper that’s surprisingly easy to make—no water bath, no fuss, just pure indulgence. Whether you’re baking for a special occasion or simply treating yourself, this easy Basque cheesecake recipe is guaranteed to impress.
Where do I get the pistachio cream from?
Pistachio cream is one of my favourite things! It’s soooo delicious and tastes amazing in these cheesecake brownies. I use the Pistachio spread by the brand Pisti which you can get on Amazon here. It has a luxurious taste and the texture is so creamy.
What’s the difference between pistachio cream and pistachio butter?
In this recipe we are going to use Pistachio cream, so to make sure you purchase the right thing, here’s the difference below-
Pistachio cream and pistachio butter might sound similar, but they have distinct textures and uses. Pistachio cream is typically a smooth, silky spread made from finely ground pistachios, sugar, and sometimes cream or oil. It’s sweet, rich, and ideal for drizzling over desserts or incorporating into fillings. On the other hand, pistachio butter is made by grinding pistachios into a thick, slightly chunky paste, often with minimal additives. It’s more savory and has a denser, creamier texture compared to the lighter, more fluid consistency of pistachio cream. While both have the rich flavor of pistachios, pistachio cream offers a more luxurious, dessert-friendly sweetness, while pistachio butter is better suited for savory dishes or as a spread on toast.
Ingredients you will need to make this easy Pistachio Matcha Basque Cheesecake
- Cream cheese (full fat)
- Pistachio cream
- Plain flour
- Matcha
- Double/heavy cream
- Vanilla extract
- Large eggs
- Caster sugar/superfine sugar
Step by step: How to make the best pistachio matcha Basque cheesecake
Step one:
Mix the cream cheese and pistachio cream together with electric beaters.
Step two:
Mix the eggs with electric beaters which will make the eggs incorporate easier into the mix.
Step three:
Add the eggs and vanilla extract, mix to combine with electric hand beaters.
Step four:
Add the sugar, mix to combine using a spatula. Sift in the flour and matcha powder.
Step five:
Fold the flour and matcha powder into the wet ingredients.
Then pour in the cream, fold gently until combined. Do not over mix.
Step six:
Pour the pistachio matcha Basque mixture in a sieve and push it through a sieve using a spatula into the lined 7″ cake tin.
Tap the cheesecake on the counter a few times to get rid of any air bubbles.
Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 24mins. This oven setting helps to make sure the top of the cheesecake burns.
Ingredients
Pistachio matcha cheesecake
- 400g cream cheese (full fat)
- 310g pistachio cream
- 20g plain flour
- 6g matcha
- 210ml double cream
- 1tbsp vanilla extract
- 3 large eggs
- 5 tbsp caster sugar
Instructions
Pistachio cheesecake layer
- Mix the cream cheese and pistachio cream together with electric beaters.
- Add the eggs, mix to combine, then the vanilla extract.
- Add the sifted flour and matcha, mix to combine.
- Add the sugar and the cream, mix until combined and smooth.
Assemble
- Pour the pistachio matcha Basque mixture in a sieve and push it through a sieve using a spatula into the lined 7" cake tin.
- Tap the cheesecake on the counter a few times to get rid of any air bubbles.
- Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 24mins. This oven setting helps to make sure the top of the cheesecake burns. (Check the cheesecake at 20 mins to make sure it isn't burning too much
- The cheesecake should still be jiggly when you take it out the oven.
- Let the cheesecake cool for 30 mins, then cover with cling film or a plate and place it in the fridge overnight.
To serve
- Basque cheesecakes tastes amazing if you let it sit out of the fridge before serving. If you are not planning on serving the whole cheesecake, I would recommend cutting only the slices you need and let sit out of the fridge for 5-10 minutes before serving. If you live in a hot country you might not need to let the slice sit out of the fridge before serving.
- It's best to keep the cheesecake in the fridge when you are not using it so it doesn't become too soft.
