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
Great article and right to the point. I am not sure if this is really the best place to ask but do you guys have any thoughts on where to get some professional writers? Thanks 🙂
Hi, Neat post. There’s an issue together with your web site in web explorer, might check this… IE still is the marketplace chief and a good component of folks will omit your fantastic writing due to this problem.
ProstaVive is a dietary supplement designed to support prostate health and improve urinary function in men, particularly those over the age of 40.
whoah this blog is great i love reading your articles. Keep up the great work! You know, lots of people are looking around for this info, you could aid them greatly.
whoah this blog is wonderful i really like studying your posts. Keep up the good paintings! You know, lots of individuals are hunting around for this info, you can help them greatly.
The Billionaire Brain Wave is a digital program designed to help individuals unlock their financial potential by leveraging cutting-edge brainwave technology.
ProDentim is a cutting-edge oral health supplement designed to improve dental and gum health by leveraging natural probiotics and nutrients.
Hi! I know this is somewhat off topic but I was wondering if you knew where I could get a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having difficulty finding one? Thanks a lot!
I’d need to examine with you here. Which isn’t something I usually do! I take pleasure in reading a publish that can make folks think. Additionally, thanks for permitting me to remark!
I used to be more than happy to seek out this net-site.I wished to thanks on your time for this excellent learn!! I positively having fun with every little bit of it and I have you bookmarked to check out new stuff you blog post.
You got a very fantastic website, Glad I detected it through yahoo.
I conceive you have remarked some very interesting details, thanks for the post.
I do like the manner in which you have framed this issue and it does indeed give me personally some fodder for consideration. Nevertheless, because of just what I have witnessed, I just simply wish when other commentary pack on that people today continue to be on issue and not get started on a soap box associated with some other news du jour. All the same, thank you for this outstanding piece and while I can not necessarily concur with this in totality, I respect your perspective.
Glad to be one of the visitors on this awe inspiring website : D.
Thank you for the sensible critique. Me & my neighbor were just preparing to do some research about this. We got a grab a book from our local library but I think I learned more clear from this post. I am very glad to see such magnificent information being shared freely out there.
Hello! I know this is kinda off topic however , I’d figured I’d ask. Would you be interested in trading links or maybe guest authoring a blog post or vice-versa? My website addresses a lot of the same topics as yours and I believe we could greatly benefit from each other. If you’re interested feel free to send me an email. I look forward to hearing from you! Wonderful blog by the way!
Hiya very cool website!! Man .. Excellent .. Amazing .. I’ll bookmark your blog and take the feeds additionally…I’m happy to seek out a lot of useful information here within the submit, we need work out more techniques on this regard, thanks for sharing.
Hey! I just want to give a huge thumbs up for the good info you’ve got here on this post. I will likely be coming back to your weblog for extra soon.
I like this web blog very much, Its a very nice position to read and receive information. “God cannot alter the past, but historians can.” by Samuel Butler.
Thanks for the good writeup. It actually was a leisure account it. Glance complex to more introduced agreeable from you! By the way, how can we keep up a correspondence?
Comments are closed.