This Pistachio Brownie Basque Cheesecake, is one of my favourite cheesecakes. Let me tell you why my friend. It has two of my fav things all in one dessert- pistachio and brownies and they go so well together.
The dessert combo of all combos this cheesecake not only tastes amazing but also looks stunning. The pistachio cheesecake is super creamy and full of pistachio flavour. The brownie base is rich, chocolatey and creamy, what is there not to like…
So what is a Basque cheesecake?
A burnt Basque cheesecake is a unique style of cheesecake originating from the Basque region of Spain, specifically from the restaurant La Viña in San Sebastián. It stands out due to its caramelized, “burnt” top, creamy texture, and rustic appearance. Key features include a burnt top, a creamy inside, no biscuit crust and they have a very rustic look.
What ingredients do I need to make this pistachio brownie Basque cheesecake?
You need ingredients for the brownie base and the pistachio Basque cheesecake layer:
Brownie base
- Unsalted butter
- Caster sugar
- Soft light brown sugar
- Eggs
- Plain flour
- Cocoa
- Dark chocolate (around 50-60% cocoa)
- Salt
Pistachio Basque cheesecake layer
- Cream cheese (full fat)
- Pistachio cream
- Plain flour
- Double/heavy cream
- Vanilla extract
- Eggs
- Caster sugar
Scroll down to get the full recipes and measurement…
What equipment do I need to make this pistachio brownie Basque cheesecake?
What’s great about this recipe is that you most likely have all the equipment you need in your kitchen already.
- Brownie tin
- Baking/parchment paper
- Electric hand held mixer
- Sieve
- Spatula
- Spoons
- Mixing bowls
- Scale
Where do you get your pistachio spread from?
I get my pistachio spread on Amazon from a brand called Pisti it’s so delicious. I could just eat it from the jar, if you have never tried it, get some, you will not regret it.
People ask me what to do with it, like can you spread it on toast. The answer if no, it’s not like a chocolate spread or peanut butter. It’s best used in desserts or to fill things like a doughnut, pastry or cupcake or this delicious cheesecake!
Tips for making the perfect pistachio brownie Basque cheesecake?
Basque cheesecakes I think are the easiest type of cheesecake to make. No water bath needed and it bakes for only 25 minutes, the fridge does the rest as it chills overnight.
- Make sure all the cold ingredients are at close to room temperature as possible.
- Use Full-Fat Cream Cheese: The richness is key to the creamy texture
- Avoid Overmixing: Overmixing incorporates too much air, which can lead to cracks or uneven texture.
- Use a sieve: Push the cheesecake mixture through a sieve to make sure you dos not get any lumps of cream cheese or pistachio spread.
- Use a Springform Pan: Makes removing the cheesecake easier.
- High Temperature: Bake at a high temperature (220–230°C) to achieve the signature burnt top.
- If the top does not burn: Turn on the grill or broil setting to burn the top briefly, and watch it like a hawk.
Why should I make this Pistachio brownie Basque cheesecake?
There are so many reasons why you should make this Basque cheesecake, but here’s a list below:
- Flavor Contrast: Richness of the brownie complements the nutty, slightly sweet pistachio flavor, creating a layered taste experience.The burnt caramelized top of the Basque cheesecake adds a slight bitterness that balances the sweetness of the brownie and pistachio.
- Texture Combination: The fudgy, dense texture of the brownie contrasts beautifully with the creamy, custard-like texture of the Basque cheesecake. Adding pistachios can introduce a subtle crunch, enhancing the texture layers.
- Visual Appeal: The vibrant green hue of pistachio cream or nuts against the rich brown of the brownie and golden burnt top is stunning and inviting. It’s a dessert that looks as impressive as it tastes.
- Crowd-Pleasing Layers: People love multi-layered desserts that offer something new with every bite. This dessert delivers distinct yet harmonious flavors and textures.
- Showstopper Dessert: It’s not a common combination, so it will impress guests and stand out at gatherings, making you the culinary star.
When should I make this Pistachio brownie Basque cheesecake?
This cheesecake is one of my favs and I can think of so many occasions that it would be perfect for, here’s a list below:
- Celebrations: Perfect for birthdays, anniversaries, or holidays.
- Dinner Parties: A show-stopping dessert to impress guests.
- Festive Gatherings: Unique flavors for events like Christmas or Easter.
- Unique Flavor Combination
- Creative Baking: If you love experimenting with unexpected combinations.
- Love for Pistachios: Perfect for pistachio enthusiasts.
- Chocolate-Pistachio Lovers: Combines rich chocolate with nutty pistachios.
- Cheesecake Fans: A fresh twist on a classic dessert.
- Brownie Lovers: Adds a fudgy base to contrast the creamy cheesecake.
- Dietary Preferences
- Rich & Filling: Ideal for those who love dense, luxurious desserts.
- Personal Milestones
- Custom Creations: Tailoring a dessert to someone’s favorite flavors.
- Social Media Moments
- Instagram-Worthy: The layers and texture make it photogenic.
- Comfort Baking: A fun project for a relaxing day at home.
- Trying Something New: When you’re bored of classic recipes.
How to make this Pistachio Brownie Basque Cheesecake?
Brownie layer
- Spread butter or use a spay oil on the inside of a 8″ loose bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Spread/spray some more butter on the inside of the baking paper. Set aside.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
- Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
- Fold in the slightly cooled chocolate butter mix with a spatula.
- Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
- Pour the brownie mix into the lined 8″ loose bottom or springform cake tin.
- Place in the fridge whilst you make the pistachio cheesecake layer.
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, mix to combine.
- Add the sugar and the cream, mix until combined and smooth
Scroll down to get the full recipe and ingredients needed…
If you like this recipe, check out these ones…
Ingredients
Brownie bottom
- 85g unsalted butter
- 100g caster sugar
- 30g soft light brown sugar
- 2 eggs
- 80g plain flour
- 25g cocoa
- 100g dark chocolate (around 60% cocoa)
- 1/4tsp salt
Pistachio cheesecake
- 400g cream cheese (full fat)
- 310g pistachio cream
- 30g plain flour
- 210ml double cream
- 1tbsp vanilla extract
- 3 large eggs
- 2 tbsp caster sugar
Instructions
Brownie layer
- Spread butter or use a spay oil on the inside of a 8" loose bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Spread/spray some more butter on the inside of the baking paper. Set aside.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
- Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
- Fold in the slightly cooled chocolate butter mix with a spatula.
- Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
- Pour the brownie mix into the lined 8" loose bottom or springform cake tin.
- Place in the fridge whilst you make the pistachio cheesecake layer.
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, mix to combine.
- Add the sugar and the cream, mix until combined and smooth.
Assemble
- Take the cake tin out of the fridge, pour the pistachio Basque mixture in a sieve and push it through using a spatula on top of the brownie layer.
- 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 25mins. This oven setting helps to make sure the top of the cheesecake burns. (Check the cheesecake at 20 mins to make sure it isnt 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.
303 comments
so good
good night 🌸
I had a question: in the photo the cheesecake is in the middle, but on top there is a layer of brownie, how did you do it?
Can you make gluten free?
Hi! I’m afraid not, it has flour in the cheesecake and brownie base.
Yes you can! Just use gluten free flour…
I’ve read some good stuff here. Definitely worth bookmarking for revisiting. I surprise how much effort you put to make such a fantastic informative site.
Loved this recipe!
Some genuinely superb information, Gladiolus I observed this. “Children require guidance and sympathy far more than instruction.” by Ambrose Gwinett Bierce.
You should participate in a contest for top-of-the-line blogs on the web. I’ll recommend this web site!
This looks amazing! I love Basque Cheesecake and the addition of brownie and pistachio is genius! Which brand of pistachio cream do you use? And can you use pistachio paste or pistachio butter instead?
Thanks so much! The brand is called Pisti, I would stick with pistachio spread so the cheesecake is the right consistency.
Hello Emma,
Thank you so much for the recipe.
I have one problem, my oven’s highest temperature setting is 200 degrees celsius. Can i still bake this? Will i get the same consistency and the right amount of burn on top?
p0vkra
Hi, Ema! Thanks for the recipe 🙂
I tried it and after 25mins it was still pale and very runny. I let it bake for longer, while keeping an eye on it, but it went from golden to burnt very quickly and was solid inside even though I took it out when it started to burn. What did I do wrong?
76bja6
I really appreciate this post. I’ve been looking everywhere for this! Thank goodness I found it on Bing. You’ve made my day! Thank you again!
h05grg
I¦ll immediately grab your rss as I can not find your e-mail subscription link or e-newsletter service. Do you have any? Kindly let me realize so that I could subscribe. Thanks.
I have been absent for a while, but now I remember why I used to love this site. Thank you, I will try and check back more often. How frequently you update your site?
Really superb information can be found on site. “Every obstacle yields to stern resolve.” by Leonardo DaVinci.
jx17vw
You made some clear points there. I looked on the internet for the subject and found most persons will go along with with your website.
Magnificent goods from you, man. I have understand your stuff previous to and you’re just too fantastic. I actually like what you have acquired here, really like what you’re stating and the way in which you say it. You make it enjoyable and you still care for to keep it wise. I cant wait to read far more from you. This is really a great web site.
Comments are closed.