Burnt Basque Pistachio Cheesecake

Ingredients

• 400 grams cream cheese, room temperature
• 60 grams granulated sugar
• 2 large eggs
• 150 milliliters whipping cream
• 50 grams finely ground pistachios
• 0.3 teaspoons fine salt
• 1 tablespoon all-purpose flour
• 120 grams dark chocolate (70%), finely chopped (for the ganache)
• 100 milliliters heavy/whipping cream (for the ganache)
• 40 grams shelled pistachios, crushed (for garnish)

Method

1. 01

   Preheat the oven: Preheat to 200°C (392°F) for at least 15 minutes.

2. 02

   Prep the pan: Line an 8-inch springform pan with two overlapping sheets of parchment, pushed right up the sides — the paper should stick well above the rim and look crumpled/rustic, which is traditional for Basque cheesecake.

3. 03

   Beat the base: Beat the cream cheese and sugar until completely smooth with no lumps, scraping the bowl often.

4. 04

   Add eggs and cream: Add the eggs one at a time, beating well between each. Slowly pour in the whipping cream while mixing on low.

5. 05

   Fold in flavor: Fold the ground pistachios, salt, and flour into the batter until just combined.

6. 06

   Bake hot and fast: Pour into the prepared pan. Bake at 200°C (392°F) for 60 min, on the middle rack until the top is deeply burnished/blackened and the center still jiggles like loose custard.

7. 07

   Cool and chill: Let cool at room temperature for 1–2 hours (it will sink and wrinkle — that's correct), then chill, uncovered, for at least 4 hours or overnight.

8. 08

   Make the ganache: Heat the cream in a small pan until just steaming — don't boil. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy.

9. 09

   Finish: Remove the parchment. Pour the warm ganache over the chilled cheesecake — it should sizzle faintly and set into a thin, glossy sheen against the cold surface. Scatter crushed pistachios over the ganache before it sets, then slice with a hot knife.