I love making desserts that feel luxurious but are surprisingly simple, and this Chocolate Pistachio Basque Cheesecake is exactly that. It’s rich, nutty, silky, and elegant—perfect for impressing guests or treating yourself at home.
Chocolate Pistachio Basque Cheesecake
I really enjoy how this cheesecake combines two indulgent flavors into one dessert—the creamy pistachio Basque cheesecake at the base, and the velvety smooth raw chocolate layer on top.
It’s a beautiful contrast of textures and tastes, yet requires no complicated steps.
Why you‘ll love this recipe
- Double texture: A creamy, slightly custardy Basque base with a silky chocolate top.
- Nutty & chocolatey: Pistachios add a subtle nuttiness that pairs beautifully with rich chocolate.
- Beginner-friendly: No need for advanced baking skills—just mix, bake, and chill.
- Perfect make-ahead dessert: Even better after a night in the fridge, making it great for entertaining.
Ingredients
Pistachio Basque Layer (base layer):
- 300g cream cheese (block type, softened at room temp 2–3 hours; avoid spreadable type)
- 50g granulated sugar (increase to 60g if you prefer sweeter; powdered sugar works too)
- 2 eggs (room temperature)
- 1 egg yolk (room temperature)
- 60g pistachio paste (or blend 50g pistachios + 10g melted butter if unavailable)
- 180ml heavy cream (20–35% fat, chilled)
- 12g cornstarch
For the Chocolate Ganache Layer:
- 150g dark or milk chocolate (finely chopped; dark 70% cocoa for balanced flavor, or milk for sweeter taste)
- 20g unsalted butter (softened)
- 160ml heavy cream (liquid, no need to whip)
- Cocoa powder (for dusting)
Instructions
Step 1. Preparation & Preheating
Preheat oven to 220°C, top and bottom heat, rack in the lower middle. Preheat 10–15 minutes.
Cut cream cheese into small chunks to soften. Chop chocolate finely. Beat eggs and yolk lightly in a separate bowl.
Step 2. Make the Pistachio Basque Batter
Stir softened cream cheese with a spatula until smooth. Add sugar in 2–3 batches, mixing until dissolved.
Add eggs and yolk in 3 parts, whisking gently after each addition until fully combined.
Fold in pistachio paste, then gradually stir in 180ml cream until smooth.
Sift in cornstarch, fold gently until no dry spots remain. Strain batter once to remove lumps.
Step 3. Bake the Pistachio Basque
Pour batter into a lined 6-inch mold. Tap to release bubbles, smooth surface.
Bake at 220°C for 30–35 minutes. Check at 25 minutes: surface should be lightly golden, edges puffed, and center wobbly like pudding.
Cool at room temperature for 30 minutes, then refrigerate at least 1 hour before topping.
Step 4. Make the Chocolate Layer & Assemble
Place the chopped chocolate and softened butter in a heatproof bowl set over a pot of simmering water (50–60°C), stirring constantly until fully melted and smooth.
Add 160ml cream slowly, mixing until glossy.
Pour over cooled pistachio Basque, smooth with spatula, and refrigerate at least 4 hours or overnight until set.
Step 5. Unmold & Decorate
Remove cheesecake from mold.
Dust top with cocoa powder. Optionally sprinkle crushed pistachios for garnish.
Slice with a sharp knife warmed in hot water and wiped dry between cuts. Serve chilled.
Frequently Asked Questions
Q: Can I make this cheesecake in advance?
Yes! This cheesecake actually tastes better when chilled overnight.
Q: Can I replace pistachio paste?
If pistachio paste is unavailable, blend 50g pistachios with 10g melted butter for a similar effect.
Q: Do I need a water bath for baking?
No water bath needed! The Basque style bakes at high heat for its signature texture.
Q: Can I use white chocolate instead of dark/milk chocolate?
Yes, though it will be much sweeter. You may want to reduce sugar slightly in the base.
Elegant Chocolate & Pistachio Cheesecake
Ingredients
Pistachio Basque Layer (base layer):
- 300 g cream cheese block type, softened at room temp 2–3 hours; avoid spreadable type
- 50 g granulated sugar increase to 60g if you prefer sweeter; powdered sugar works too
- 2 eggs room temperature
- 1 egg yolk room temperature
- 60 g pistachio paste or blend 50g pistachios + 10g melted butter if unavailable
- 180 ml heavy cream 20–35% fat, chilled
- 12 g cornstarch
For the Chocolate Ganache Layer:
- 150 g dark or milk chocolate finely chopped; dark 70% cocoa for balanced flavor, or milk for sweeter taste
- 20 g unsalted butter softened
- 160 ml heavy cream liquid, no need to whip
- Cocoa powder for dusting
Instructions
Step 1. Preparation & Preheating
- Preheat oven to 220°C, top and bottom heat, rack in the lower middle. Preheat 10–15 minutes.
- Cut cream cheese into small chunks to soften. Chop chocolate finely. Beat eggs and yolk lightly in a separate bowl.
Step 2. Make the Pistachio Basque Batter
- Stir softened cream cheese with a spatula until smooth. Add sugar in 2–3 batches, mixing until dissolved.
- Add eggs and yolk in 3 parts, whisking gently after each addition until fully combined.
- Fold in pistachio paste, then gradually stir in 180ml cream until smooth.
- Sift in cornstarch, fold gently until no dry spots remain. Strain batter once to remove lumps.
Step 3. Bake the Pistachio Basque
- Pour batter into a lined 6-inch mold. Tap to release bubbles, smooth surface, and pop visible bubbles with a toothpick.
- Bake at 220°C for 30–35 minutes. Check at 25 minutes: surface should be lightly golden, edges puffed, and center wobbly like pudding.
- Cool at room temperature for 30 minutes, then refrigerate at least 1 hour before topping.
Step 4. Make the Chocolate Layer & Assemble
- Place the chopped chocolate and softened butter in a heatproof bowl set over a pot of simmering water (50–60°C), stirring constantly until fully melted and smooth.
- Add 160ml cream slowly, mixing until glossy.
- Pour over cooled pistachio Basque, smooth with spatula, and refrigerate at least 4 hours or overnight until set.
Step 5. Unmold & Decorate
- Remove cheesecake from mold.
- Dust top with cocoa powder. Optionally sprinkle crushed pistachios for garnish.
- Slice with a sharp knife warmed in hot water and wiped dry between cuts. Serve chilled.
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