Pistachio Basque Cheesecake Recipe

Name: Pistachio Basque Cheesecake Recipe
Total time: 90 min
Ingredients: 3 ¼ cups Cream cheese; 1 ¼ cups Sugar; ¾ cups Pistachio, paste; ¼ tsp Salt; 5 Egg; 1 tsp Vanilla, paste; 1 ¼ cups Heavy cream; 3 tbsp Flour

By The Cooking Foodie · 90 min

Ingredients

Cream cheese3 ¼ cups
Sugar1 ¼ cups
Pistachio · paste¾ cups
Salt¼ tsp
Egg5
Vanilla · paste1 tsp
Heavy cream1 ¼ cups
Flour3 tbsp

Instructions

Preheat the oven to 410°F (210°C). Line a 9-inch (23 cm) springform pan with parchment paper, leaving a 2-inch (5 cm) overhang, and lightly grease the paper.
Beat the cream cheese and sugar on medium speed for 2–3 minutes until smooth and fluffy, scraping the bowl as needed.
Beat in the pistachio paste until smooth.
Add the eggs one at a time, beating well after each and scraping down the sides.
On low speed, beat in the heavy cream, vanilla bean paste and salt until smooth and creamy.
Sift in the flour and mix on low or by hand until just combined, without overmixing.
Pour the batter into the pan and bake for 45–60 minutes, until the top is deep golden brown and the centre is still slightly jiggly. It will puff up and then sink a little as it cools.
Cool in the pan at room temperature, then refrigerate for at least 4 hours, preferably overnight.

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