Eggless Burnt Basque Pistachio Che

• total tid: 5 hours 33 minutes

Ingredienser

Cream cheese (full-fat, room temperature) – 340 g

Double cream / heavy cream – 200 ml

Condensed milk – 80 g

Icing sugar – 100 g

Pistachio paste (smooth, vibrant green) – 80 g

Cornflour – 12 g

Lemon juice – 1 tsp

Vanilla extract – 1 tsp

Salt – 1 pinch

Fremgangsmåte

Preheat oven to 220°C (top–bottom heat, no fan).

Line an 8-inch loaf pan generously with parchment paper, allowing the paper to overhang the sides (important for classic Basque edges).

Add all ingredients into a blender or mixing bowl.

Blend or whisk until completely smooth and lump-free. Do not aerate.

Pour the batter into the prepared pan and tap gently to release air bubbles.

Bake at 220°C for 25 minutes.

Top should be deeply browned / almost burnt

Centre should jiggle slightly when tapped

Rest at room temperature for 5–10 minutes, then refrigerate for 4–6 hours (or overnight) to fully set.

Pistachio Whipped Cream (Decoration)

Ingredients

Whipping cream (35% fat, cold) – 200 ml

Pistachio paste – 25–30 g

Icing sugar – 20–25 g

Vanilla extract – ½ tsp (optional)

Method

Whip cream to soft peaks.

Add pistachio paste and icing sugar.

Whip gently to medium peaks (smooth, pipeable, not stiff).

Transfer to a piping bag and pipe around the borders of the chilled cheesecake.

Garnish with roughly chopped pistachios along the edges.

Pistachio Spoon Drip (Final Finish)

Ingredients

White chocolate – 80 g

Fresh cream / whipping cream – 40 ml

Pistachio paste – 30 g

Method

Heat cream until just hot (do not boil).

Pour over chopped white chocolate. Rest 1 minute.

Stir until smooth, then mix in pistachio paste.

Cool slightly until thick but flowing.

Using a spoon, gently drip over the cheesecake for a natural, artisanal finish.