Pistachio Burnt Basque Cheesecake

Main batter

• 2 lb cream cheese, room temperature

• 1½ cups sugar

• 6 large eggs

• 2 cups heavy cream

• ¾ cup Absolutely Nuts 100% Pistachio Paste

• ¼ cup Absolutely Nuts 20% Pistachio Cream

• 1 tsp vanilla extract

• 1 tsp lemon juice

• ½ tsp salt

• ⅓ cup all-purpose flour

• A few drops green food colouring (optional, for colour)

Equipment / lining

• 9-inch springform pan (or 3-inch-tall cake pan)

• 1 large piece of parchment (about 15 x 15 in)

Ultra-Summarised Steps (Updated for Absolutely Nuts)

Prep pan & oven

• Heat oven to 400°F / 200°C (very hot).

• Line a 9" springform pan with a big sheet of parchment so it comes up and over the sides; set on a baking sheet.

Beat cream cheese & sugar

• With a mixer, beat cream cheese + sugar until completely smooth, fluffy, and lump-free.

Add eggs & liquids (with pistachio products)

• Beat in eggs, one at a time.

• Add heavy cream, 100% Pistachio Paste, 20% Pistachio Cream, vanilla, lemon juice, and green food colouring (if using).

• Mix until the batter is thick, silky and fully combined.

Add dry ingredients

• Sift in flour + salt.

• Mix just until smooth (don’t overbeat).

• Pour batter into the lined pan and tap the pan on the counter to pop air bubbles.

Bake

• Bake until the top is deeply browned/“burnt” and the centre still has a jiggle – roughly 50–60 minutes, depending on your oven.

Cool & chill

• Let cool to room temp in the pan.

• Chill several hours or overnight for best texture and clean slices.

• Remove the springform ring, peel back parchment, slice and serve.