Pistachio Burnt Basque Cheesecake

Method

Deeply caramelised on top and still wobbling in the middle, this Basque-style cheesecake takes a full 200g of our 100% Roasted Pistachio Paste, which gives it a rich, roasted pistachio flavour that stays savoury-sweet rather than sugary. Finish it with a thin layer of dark chocolate for a bittersweet snap against the soft centre, or leave it bare – one 23cm cake gives you ten generous counter slices either way.

With thanks to Matt Adlard for the inspiration. This recipe is adapted from his Pistachio Burnt Basque Cheesecake. Find more of his recipes and inspiration on Instagram @mattadlard or at mattadlard.com.

Method:

1. Grease the base and sides of a 23cm springform tin. Line the base with a disc of parchment and the sides with a parchment strip, smoothing both flat rather than scrunching them in.
2. Lay two sheets of foil on a baking tray and stand the lined tin on top.
3. Soak two tea towels in water, fold them neatly and wrap them around the outside of the tin, then fold the foil up over the towels to hold them in place.
4. Heat the oven to 210°C fan.
5. Put the cream cheese in the bowl of a stand mixer and sift the sugar, flour and salt over it.
6. Using the paddle, mix on low for 2 minutes until smooth. Scrape the bowl down and mix for another minute.
7. Keep the mixer on low and drizzle in the whisked eggs until they disappear into the mix. Scrape down and mix for a further minute.
8. Add the cream and the pistachio paste and mix until smooth. Scrape down and mix for a final minute.
9. Tap the bowl firmly on the work surface to knock out the air bubbles.
10. Pour the mixture through a sieve into the lined tin.
11. Bake on the upper third shelf for about 38 minutes, until the top is deep golden and the cake still carries a big wobble – roughly four fifths of it should move when you shake the tray.
12. Cool at room temperature for 30 minutes, then chill uncovered for 18 to 24 hours. Give it the full 24 if you can; this is what sets the texture.
13. Release the cheesecake from the tin.
14. Optional. For the chocolate top, temper the 811 and pour it over the cold cheesecake, spreading it quickly to a thin even layer. Leave it to set.
15. Slice with a hot, dry knife and serve.

Chocolate top
Optional. Leave it off and the recipe still works exactly as written.

• 100g Callebaut Dark Chocolate 811 (SCC1500)

Note: Make this the day before you need it. The 18 to 24 hour chill is what sets the texture, and the cheesecake will not slice cleanly before then.