Pistachio Brownie Basque Cheesecake Recipe
This Pistachio Brownie Basque Cheesecake combines a rich, fudgy brownie base with a creamy, nutty pistachio-flavored Basque-style cheesecake topping. The decadent dessert features a chocolatey foundation made with dark chocolate and cocoa powder, topped with a luscious pistachio cream-infused cheesecake baked to achieve a caramelized exterior and a silky, smooth interior. Perfect for special occasions or indulgent treats, this cake blends the best of brownie richness and the unique texture of Basque cheesecake.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Basque-inspired with nutty pistachio and chocolate elements)
- Diet: Vegetarian
Ingredients
Scale
Brownie Bottom
- 85g unsalted butter
- 100g caster sugar
- 30g soft light brown sugar
- 2 eggs
- 80g plain flour
- 25g cocoa powder
- 100g dark chocolate (around 60% cocoa)
- 1/4 tsp salt
Pistachio Cheesecake
- 400g full-fat cream cheese
- 310g pistachio cream
- 30g plain flour
- 210ml double cream
- 1 tbsp vanilla extract
- 3 large eggs
- 2 tbsp caster sugar
Instructions
- Prepare Brownie Batter: Melt the unsalted butter and dark chocolate together gently until smooth. In a separate bowl, whisk the caster sugar, light brown sugar, and eggs until combined. Gradually add the melted chocolate mixture into the sugar and egg blend, stirring well.
- Add Dry Ingredients to Brownie: Sift plain flour, cocoa powder, and salt into the wet ingredients and fold carefully until just combined, ensuring the batter stays light and airy.
- Prepare Pistachio Cheesecake Mixture: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Add the pistachio cream and continue to mix until fully combined. Then, incorporate the plain flour, double cream, vanilla extract, eggs, and caster sugar, whisking until you achieve a smooth, homogeneous batter.
- Assemble the Cake: Preheat your oven to 210°C (410°F). Line a 20cm (8-inch) springform or cake tin with parchment paper, ensuring the paper extends above the rim for easy removal and to capture the Basque cheesecake’s characteristic crust. Pour the brownie batter evenly into the base of the tin, spreading it out smoothly.
- Add Cheesecake Layer: Carefully pour the pistachio cheesecake mixture on top of the brownie layer, making sure it’s evenly distributed without mixing the two layers.
- Baking: Place the cake in the preheated oven and bake for approximately 50-60 minutes. The cheesecake layer will develop a deeply caramelized, golden brown top with slightly burnt edges, while the inside remains creamy and soft. Check doneness by gently shaking the cake; the center should still have a slight wobble.
- Cooling and Serving: Remove the cake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set entirely. Before serving, carefully remove the cake from the tin using the parchment paper, slice, and enjoy the harmonious blend of pistachio-infused cheesecake atop a rich brownie base.
Notes
- Use full-fat cream cheese for the creamiest texture and best flavor.
- The pistachio cream adds a distinct nutty flavor; if unavailable, make a homemade pistachio paste or use high-quality pistachio butter.
- Ensure proper lining of the cake tin with parchment paper extending above the sides to accommodate the Basque cheesecake’s characteristic burning and prevent sticking.
- The cake should have a caramelized top with a slight wobble inside to be perfectly cooked – do not overbake to maintain creaminess.
- Chilling overnight improves the texture and flavor development.
- Store leftovers covered in the refrigerator and consume within 3-4 days.