This Pistachio San Sebastian Cheesecake takes the classic creamy dessert to a whole new level with the addition of rich, nutty pistachio flavors. With its signature golden-brown top and melt-in-your-mouth texture, this cheesecake is enhanced by the delicious blend of pistachio paste and crunchy pistachio pieces. The result is a unique and indulgent treat that combines the smoothness of traditional San Sebastian cheesecake with the irresistible taste of pistachios. Whether you're a fan of pistachios or looking to try something different, this cheesecake is a must-try!
Why You’ll Love This:
You’ll love this Pistachio San Sebastian Cheesecake for its perfect balance of creamy richness and nutty flavor. The addition of pistachio paste gives the cheesecake a unique twist, while the traditional soft center and caramelized top remain intact. Each bite delivers a smooth, decadent texture with the subtle crunch of pistachio pieces, making it a dessert that stands out from the crowd. Plus, it’s easy to make and offers a stunning presentation that will impress anyone lucky enough to try it. If you're a fan of pistachios or looking to switch up your cheesecake game, this recipe is sure to become a favorite.
Perfect Occasion:
This cheesecake is perfect for any special occasion, from birthdays and holidays to dinner parties and family gatherings. Its luxurious texture and unique flavor make it a standout dessert that’s sure to be a hit with guests. Whether you're serving it as the star of the dessert table or just treating yourself to something indulgent, this Pistachio San Sebastian Cheesecake is the perfect choice. It’s also a great option for those who love experimenting with new flavors while sticking to a classic base.
Decoration Tips:
To highlight the nutty flavors in this cheesecake, you can garnish the top with a sprinkle of crushed pistachios or drizzle some melted pistachio paste over the surface. If you're feeling extra creative, you can also pipe a few decorative swirls of whipped cream around the edges and sprinkle more pistachio crumbs for an elegant finish. For added color and flavor, consider serving the cheesecake with fresh berries or a drizzle of honey. The golden-brown top is beautiful on its own, but these extra touches will take the presentation to the next level.
Ingredients (for a 19 cm pan):
- 500 grams spreadable white cheese
- 3 large eggs (room temperature)
- 3 tablespoons pistachio paste (80 grams)
- 145 grams sugar (3/4 cup)
- 200 ml cream
- 18 grams flour (2 level tablespoons)
- 1 tablespoon ground pistachios (optional)
- Pistachio pieces (optional, for texture)
- 1 teaspoon vanilla extract
Optional: For a more vibrant green color, add a drop of green food coloring (although it's not necessary for flavor).
Instructions:
- Preheat the Oven:
- Preheat your oven to 230°C (fan setting).
- Line a 19 cm round cake pan with parchment paper, allowing the edges to hang over the sides for easy removal later.
- Prepare the Dry Ingredients:
- In a small bowl, sift together the flour, ground pistachios (if using), and vanilla extract. Set aside.
- Mix the Cream Cheese:
- In a food processor or mixer, whip the room-temperature cheese on high speed for 1 minute until smooth. You can also use a hand mixer for this step.
- Add the sugar and continue mixing for another minute until fully combined.
- Incorporate the Pistachio Paste:
- Add the pistachio paste to the cheese mixture and mix until well blended.
- Add the Eggs:
- Add the eggs one at a time, whisking with a hand whisk after each addition to avoid overmixing. Be sure to mix gently to maintain the cheesecake's creamy texture.
- Add the Cream and Dry Ingredients:
- Gradually add the cream, followed by the sifted flour and pistachio mixture. Use a spatula to gently fold everything together until smooth and fully combined.
- Add Pistachio Pieces (Optional):
- If you prefer some texture, fold in a handful of chopped pistachio pieces before pouring the batter into the prepared pan.
- Bake the Cheesecake:
- Pour the batter into the lined cake pan.
- Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the center still has a slight jiggle. Check at the 12-minute mark and rotate the pan if one side is browning faster than the other.
- Cool and Chill:
- Once baked, allow the cheesecake to cool to room temperature.
- After it has cooled, refrigerate the cheesecake for at least 4-5 hours (or overnight) to allow the flavors to meld and the texture to set.
Enjoy!