✨ Basque Cheesecake with Pistachios and Rose Water ✨
✅ Ingredients (for a 23 cm cake tin)
✅ 500 g cream cheese (e.g. Philadelphia)
✅ 150g sugar
✅ 4 eggs
✅ 200 ml cream 30-36%
✅ 1 teaspoon vanilla extract
✅ 1 tablespoon rose water (or to taste)
✅ 80 g pistachio paste
✅ 20 g wheat flour
✅ A pinch of salt
✅ For decoration:
✔ Chopped pistachios
✔ Rose syrup topping
✔ Edible rose petals
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✅ 1. Preheat the oven ♨️
✅ Preheat oven to 220°C (430°F) .
✅ Line a cake tin (⌀ 23 cm) with baking paper, leaving the edges exposed for a rustic effect.
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✅ 2. Prepare the cheesecake mass ✅
✅ Cream cheese and sugar – beat cream cheese and sugar until smooth.
✅ Add the eggs – one at a time, mixing thoroughly after each addition.
✅ Add liquid ingredients – cream, vanilla and rose water, mix well.
✅ Stir in the pistachio paste – the mixture will take on a light, greenish color.
✅ Sift flour and salt – mix gently to avoid lumps.
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✅ 3. Baking ⏳
✅ Pour the mixture into the prepared cake tin.
✅ Bake for 50-60 minutes until the top is dark golden and lightly burnt and the center is slightly jiggly.
✅ The surface of the cheesecake should caramelize for a more intense flavor.
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❄️ 4. Cooling and serving ✅
✅ Allow the cheesecake to cool completely at room temperature.
✅ Chill in the fridge for at least 4 hours if you want a firmer consistency, or serve at room temperature for a creamier texture.
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✅ Decoration ✨
✔ Chopped pistachios on top for crunchiness.
✔ Rose syrup topping for extra flavour.
✔ Edible rose petals for an elegant look.
✅ Taste and texture
✔ Pistachio paste adds a deep, nutty flavor.
✔ Rose water gives a delicate, floral aroma – the amount can be adjusted.
✔ The toasted crust balances the sweetness with a light hint of caramelization.