Indulge in a velvety, rich Basque cheesecake with a nutty taste and added crunch from the roasted pistachio base.
Makes 1
1 hr 15 mins
Ingredients
- 1kg cream cheese, room temperature
- 350g caster sugar
- 6 large eggs
- 600ml thickened cream
- ½ tsp sea salt
- 1 tsp vanilla extract
- ¹⁄³ cup plain flour
- 2 cups salted and roasted pistachios
- ½ cup white sugar
- 100g cold butter
- ½ teaspoon cinnamon
Base
Cook's note
To soften the cream cheese, leave it at room temperature for an hour or so. Or warm it in the microwave for 20–30 seconds to take the chill off if you’re in a hurry.
Method
1
Preheat your oven to 200ºC (180ºC fan-forced). Grease a round 26cm springform cake tin and tear off three 40cm long pieces of baking paper. Lay sheets on top of each other, place your hand on top and turn it so the pieces fan out. Place the stack of fanned out baking paper in the tin, pressing down in the middle and pressing out to the edges so the paper stays in place, forming ripples and ridges at the edges of the tin.
2
Place the pistachios, sugar, butter and cinnamon in a food processor and pulse until the pistachios are chopped into small pieces and the mixture clumps together. Tip into the prepared tin and, using your fingers, gently press out to the edges.
3
In a large mixing bowl, add the soft cream cheese and sugar and mix, using an electric mixer with a flat paddle attachment, for 2 minutes or until smooth. Add the eggs one at a time, mixing until combined. Add the cream, salt and vanilla and mix for one more minute. Sift in the flour and fold through. Tip the mixture into the prepared tin.
4
Bake for 1 hour or until deeply golden brown on top; the cake should have a good wiggle. Remove from the oven and place in the fridge overnight, or freezer for up to 2 hours, to cool completely.
5
Remove from the tin and serve in the baking paper. Cut slices with a sharp knife dipped in warm water and wiped clean.
