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Pistachio Brownie Basque Cheesecake Recipe

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★★★★★

4.5 from 109 reviews

A decadent Pistachio Brownie Basque Cheesecake combining a rich, fudgy brownie base with a creamy pistachio-infused Basque-style cheesecake topping. This dessert marries the deep cocoa flavors of chocolate brownies with the nutty, smooth pistachio creaminess, resulting in a luxurious and unique cheesecake that is lightly caramelized on top and irresistibly creamy inside.

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

  1. Prepare Brownie Mixture: Melt the unsalted butter and dark chocolate together gently, either in a heatproof bowl over simmering water or in short bursts in a microwave, stirring until smooth. Allow to cool slightly.
  2. Mix Brownie Wet Ingredients: In a large mixing bowl, whisk together the caster sugar, soft light brown sugar, and eggs until pale and fluffy.
  3. Combine Brownie Ingredients: Gradually add the cooled chocolate-butter mixture to the sugar and eggs, mixing well to combine. Sift in the plain flour, cocoa powder, and salt, folding gently until you have a smooth brownie batter.
  4. Prepare Cheesecake Filling: In a separate large bowl, beat the cream cheese until smooth and creamy. Add the pistachio cream, plain flour, double cream, vanilla extract, eggs, and caster sugar. Mix gently until fully combined and smooth.
  5. Assemble the Cheesecake: Grease and line a 20cm (8 inch) springform or loose-bottom cake tin with baking paper, extending above the rim to contain the batter. Pour the brownie batter into the base and spread evenly.
  6. Add Cheesecake Layer: Carefully pour the pistachio cheesecake mixture over the brownie batter, smoothing the top with a spatula for an even layer.
  7. Bake the Basque Cheesecake: Bake in a preheated oven at 210°C (410°F) for approximately 50-60 minutes. The top should be deeply caramelized and golden brown, with the center still a little wobbly but set at the edges.
  8. Cool and Chill: Remove from the oven and allow the cheesecake to cool completely in the tin. Once cooled, chill in the refrigerator for at least 4 hours or overnight to set fully, improving the texture and flavor.
  9. Serve: Carefully remove from the tin, slice, and serve chilled. The combination of fudgy brownie and creamy pistachio cheesecake offers a rich and satisfying dessert experience.

Notes

  • Ensure the chocolate and butter mixture is cooled before adding to eggs to prevent curdling.
  • Line the cake tin with parchment paper extending above the edges to accommodate the rise of the Basque cheesecake.
  • Baking time may vary depending on oven; watch for a deeply caramelized top and slightly wobbly center.
  • Use high-quality pistachio cream for the best flavor.
  • This cheesecake is best served chilled after a rest in the fridge for optimal texture.

Keywords: Basque cheesecake, pistachio cheesecake, brownie bottom, chocolate dessert, creamy cheesecake, baked cheesecake, nutty pistachio dessert

Find it online: https://mjrecipe.com/pistachio-brownie-basque-cheesecake-recipe/