Pistachio Basque Cheesecake

For when you are feeling decadent but lazy

The background of this photo was AI-generated; the rest is authentic

Prep time: 10 min | Total time: 50 minutes (+ cooling) | Difficulty: 1/5

There is a fine (and blurry) line between controversial and well-balanced. Self-destructive and decadent. Getting pampered and rotting in bed for days.

I work out three times a week, but will never turn down a glass of orange. I practice yoga and meditation daily, but refuse to sleep before 2 am. I grow my own herbs, but will never be vegan. I take probiotic supplements first thing in the morning, but it’s always followed by a cup of coffee. My flatmates are a cat and a dog.

This cheesecake* is a reflection of that, too. Creamy and indulgent and sweet, it packs an impressive 15g of protein per slice, which in my head allows it to qualify as a perfect post-workout snack, despite its obvious dessert qualities. Besides, it tastes like something that took all afternoon to make, but it’s literally the easiest recipe that has ever existed.

*This is an adaptation of the traditional recipe by La Vinã.

Ingredients (serves 12)

Philadelphia cheese 1 kg / 2,2 lbs
Eggs 7
Heavy cream 200 ml / 6,8 oz
Granulated sugar 300 g / 1,5 cups
All-purpose flour 1 tbsp
Pistachio butter 200 g / 7 oz

Serving Ideas

Sprinkle crushed pistachios for a crunch
Add berries for a pop of colour

Equipment

22 cm / 9-inch cake pan
Parchment paper
Mixing bowl
Hand mixer or stand mixer

Method

Preheat your oven to 220°C (425°F). Line the bottom and sides with parchment paper, leaving some overhang (the cheesecake will rise uite a bit while baking, and you don’t want it to spill).
Make sure all ingredients are room temperature before combining them — it will help create a smoother batter.
In a large mixing bowl, combine the Philadelphia cheese, eggs, cream, sugar, and flour. Mix until smooth and just combined, but not for too long — you want to avoid creating air bubbles.
Gently fold in the pistachio butter until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, and gently shake or tap the pan to release any trapped air.
Place the cake pan on the middle rack of the preheated oven and bake for 40 minutes, or until the top is deeply golden brown. If after 35 minutes the top is still pale, turn on the fan for the remaining 5 minutes — you want that top caramelised!
Once baked, carefully remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. It will be very jiggly and you might feel like it’s not done yet, but don’t follow your instinct here. It will set while cooling.
Once cooled, carefully remove the cheesecake from the pan. Slice into wedges and serve at room temperature or chilled.
Be ready to feel ashamed about how easy it was to make, and how impressed your company is.

Dealing with Leftovers

Keep the leftovers in an airtight container for up to 3 days.