Burnt Basque Pistachio & Dark Chocolate Cheesecake

Ingredients

• 700 grams cream cheese, room temperature
• 180 grams granulated sugar
• 5 large eggs
• 250 milliliters heavy cream
• 100 grams high-quality dark chocolate (70%), melted and cooled
• 60 grams pistachio paste
• 0.3 teaspoons fine salt
• 2 tablespoons all-purpose flour
• 40 grams shelled pistachios, crushed (for garnish)
• 20 grams dark chocolate shavings (for garnish)

Method

1. 01

   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.

2. 02

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

3. 03

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

4. 04

   Fold in flavor: Whisk together the melted dark chocolate and pistachio paste in a small bowl, then fold into the batter along with the salt and flour until just combined.

5. 05

   Bake hot and fast: Pour into the prepared pan. Bake at 220–230°C (425–450°F) on the middle rack until the top is deeply burnished/blackened and the center still jiggles like loose custard.

6. 06

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

7. 07

   Finish: Remove the parchment, top with crushed pistachios and dark chocolate shavings, and slice with a hot knife.