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Chocolate Pistachio Basque Cheesecake (3)

Elegant Chocolate & Pistachio Cheesecake

This Chocolate Pistachio Basque Cheesecake combines the nutty richness of pistachios with a silky chocolate top. It's creamy, indulgent, and surprisingly easy to make—perfect for special occasions or when you want a stunning dessert without fuss.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Course Dessert
Cuisine American
Servings 4

Ingredients
  

Pistachio Basque Layer (base layer):

  • 300 g cream cheese block type, softened at room temp 2–3 hours; avoid spreadable type
  • 50 g granulated sugar increase to 60g if you prefer sweeter; powdered sugar works too
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • 60 g pistachio paste or blend 50g pistachios + 10g melted butter if unavailable
  • 180 ml heavy cream 20–35% fat, chilled
  • 12 g cornstarch

For the Chocolate Ganache Layer:

  • 150 g dark or milk chocolate finely chopped; dark 70% cocoa for balanced flavor, or milk for sweeter taste
  • 20 g unsalted butter softened
  • 160 ml heavy cream liquid, no need to whip
  • Cocoa powder for dusting

Instructions
 

Step 1. Preparation & Preheating

  • Preheat oven to 220°C, top and bottom heat, rack in the lower middle. Preheat 10–15 minutes.
  • Cut cream cheese into small chunks to soften. Chop chocolate finely. Beat eggs and yolk lightly in a separate bowl.

Step 2. Make the Pistachio Basque Batter

  • Stir softened cream cheese with a spatula until smooth. Add sugar in 2–3 batches, mixing until dissolved.
  • Add eggs and yolk in 3 parts, whisking gently after each addition until fully combined.
  • Fold in pistachio paste, then gradually stir in 180ml cream until smooth.
  • Sift in cornstarch, fold gently until no dry spots remain. Strain batter once to remove lumps.

Step 3. Bake the Pistachio Basque

  • Pour batter into a lined 6-inch mold. Tap to release bubbles, smooth surface, and pop visible bubbles with a toothpick.
  • Bake at 220°C for 30–35 minutes. Check at 25 minutes: surface should be lightly golden, edges puffed, and center wobbly like pudding.
  • Cool at room temperature for 30 minutes, then refrigerate at least 1 hour before topping.

Step 4. Make the Chocolate Layer & Assemble

  • Place the chopped chocolate and softened butter in a heatproof bowl set over a pot of simmering water (50–60°C), stirring constantly until fully melted and smooth.
  • Add 160ml cream slowly, mixing until glossy.
  • Pour over cooled pistachio Basque, smooth with spatula, and refrigerate at least 4 hours or overnight until set.

Step 5. Unmold & Decorate

  • Remove cheesecake from mold.
  • Dust top with cocoa powder. Optionally sprinkle crushed pistachios for garnish.
  • Slice with a sharp knife warmed in hot water and wiped dry between cuts. Serve chilled.
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