Pistachio Basque Cheesecake Recipe

A Basque cheesecake made with pistachio praline paste: a deeply caramelised top, a dense, silky pistachio centre, and a flavour that is nutty, rich and not too sweet. Made the day before and baked in two phases for that signature burnt finish.

What makes this recipe work
- A cold batter at 3–4 °C, so the top caramelises while the centre stays creamy
- A two-phase bake: 230 °C to colour, then 190 °C to set the custard
- Pulled at 64–65 °C and finished by carry-over heat for a silky texture
- Blended fully submerged for a smooth, bubble-free slice
- A parchment collar on a tall tin, for clean, straight sides

What you get
- A 3-page printable method card (PDF)
- Ingredients by weight in grams for one 20 cm cake, 12 slices
- Temperature reference table for every stage
- Step-by-step method in four stages, from batter to serving
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: set centre, pale top, lumps, bubbles, rough sides
- Storage times for the batter and the finished cake

Serve chilled, or rest it 20 minutes at room temperature for an even creamier centre.