Pistachio Basque Cheesecake by @millsandbuns

30 min
Medium

2 servings

🧀

110 g

Cream Cheese

🥛

60 g

Cream

🍬

25 g

Caster Sugar

🌰

45 g

Pistachio Spread

🥚

1 large

Egg

🌼

1.3 ml

Vanilla Extract

🌾

5 g

Flour

🥜

10 g

Chopped Pistachios

Preparation Steps

  1. Step 1/8

    Preheat the oven to 200°C (400°F). Line a small round cake pan with parchment paper, leaving an overhang above the rim.

    🍰small round cake pan
    📜parchment paper

  2. Step 2/8

    Add 110 g cream cheese, 60 g cream, and 25 g caster sugar to a mixing bowl. Whisk until smooth and creamy.

    cream cheese
    cream
    caster sugar
    🥣mixing bowl
    🥄balloon whisk
    ⚖️kitchen scale

  3. Step 3/8

    Add 45 g pistachio spread, 1 egg, and 1/4 teaspoon vanilla extract to the bowl. Whisk until fully incorporated.

    pistachio spread
    egg
    vanilla extract
    🥣mixing bowl
    🥄balloon whisk
    🥄measuring spoons
    ⚖️kitchen scale

  4. Step 4/8

    Add 5 g wheat flour to the batter. Whisk until the batter is smooth and well combined.

    wheat flour
    🥣mixing bowl
    🥄balloon whisk
    ⚖️kitchen scale

  5. Step 5/8

    Pour the batter into the lined cake pan. Tap the pan lightly on the counter to release large air bubbles.

    🍰small round cake pan
    🥄rubber spatula

  6. Step 6/8

    Bake at 200°C (400°F) for 10 to 15 minutes. Remove when the top is golden brown and the center remains jiggly.

    🍰small round cake pan

  7. Step 7/8

    Cool the cheesecake completely at room temperature. Refrigerate it overnight until fully set.

    🍰small round cake pan

  8. Step 8/8

    Top the chilled cheesecake with approximately 10 g chopped pistachios. Slice and serve cold.

    chopped pistachios
    🔪knife

Composition

Ingredients

Types

Dairy, Sweeteners, Nuts, Spreads, Eggs, Flavorings

Ingredients

Cream cheese, Cream, Caster sugar, Pistachio spread, Egg, Vanilla extract, Flour, Chopped pistachios

Allergens

Milk, Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian, Low sodium

Calories

410 kcal

Macro nutrients

Protein: 10g, Total fat: 31g, Saturated fat: 14g, Carbohydrates: 26g, Sugars: 22g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 145mg, Potassium: 190mg, Iron: 1.1mg, Sodium: 145mg

Vitamins

Vitamin A: 260mcg, Vitamin D: 1.1mcg, Vitamin E: 1.3mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, balloon whisk, rubber spatula, measuring spoons, kitchen scale, small round cake pan, parchment paper, knife

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Celebration, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Basque, Spanish, Fusion

Geographic

Spain, Basque Country

Various

Aspect

Texture

Creamy, Silky, Jiggly, Dense, Soft, Caramelized, Crunchy

Flavors

Pistachio, Nutty, Sweet, Rich, Creamy, Vanilla, Caramelized, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep at or below 4°C (40°F)), freezer : 2 months (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)