Description
A creamy and rich Pistachio Honey Basque Cheesecake topped with a delightful pistachio honey mixture and roasted pistachios.
Ingredients
- 24 ounces (3 packages) full-fat cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup honey
- ¾ cup pistachio cream or pistachio paste
- 4 large eggs, room temperature
- 1½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 2 tablespoons all-purpose flour
- ¼ cup pistachio cream (for topping)
- 2 tablespoons honey (for topping)
- 2 tablespoons heavy cream (for topping)
- ¼ cup roasted pistachios, roughly chopped (for topping)
- 1 tablespoon honey, for drizzling
Instructions
- Preheat the oven to 425°F and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar until smooth, then add honey and pistachio cream.
- Add eggs one at a time, mixing gently, then pour in heavy cream and vanilla, followed by salt and flour.
- Pour the batter into the prepared pan and bake for 45–55 minutes until the top is golden brown.
- Remove from the oven and cool on a rack for 1–2 hours.
- Refrigerate for at least 4 hours or overnight, then let sit at room temperature for 20–30 minutes before serving.
- For the topping, whisk together pistachio cream, honey, and heavy cream, then spread over the cheesecake and finish with chopped pistachios and a drizzle of honey.
- Slice and serve, ensuring the center is soft and creamy.
Notes
- The cheesecake will sink slightly in the center as it cools, which is normal.
- For a darker top, broil for 30–60 seconds at the end of baking.
- Wipe the knife clean between cuts for neat slices.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg