Hey there! Let’s talk about something we all love – desserts! Every country has its own special treats, and in Donastia/San Sebastian in the Basque Country, Spain, there’s a dessert that’s a real gem for cheesecake lovers all over the world: the San Sebastian Cheesecake, also known as “Burned Cheesecake” or “Basque Burnt Cheesecake”. This unique crustless cheesecake is more of a heavenly dessert than a traditional cake and it simply melts in your mouth. And guess what? It gets even better with Pistachio Burnt Basque Cheesecake! This green, nutty twist adds a whole new dimension to the classic cheesecake and creates amazing flavor explosions. It tastes best with my homemade pistachio paste, baked into the batter and served warm with the finished cheesecake. And if you’re feeling extra indulgent, try drizzling some luscious chocolate sauce over it. Trust me, it’s a delightful treat you don’t want to miss!

watch my preparation video on Instagram

PISATCHIO BURNT BASQUE CHEESECAKE

Just wanted to remind you about the amazing Pistachio Burnt Basque Cheesecake. It’s like a caramel-dark crust, creamy interior, and nutty flavors all rolled into one tasty experience. It’s perfectly imperfect with corners, wrinkles, and cracks, but that’s what makes it so charming. The cheesecake remained intact when I took it out of the oven. It only cracked when I attempted to remove the baking paper from the base. My suggestion is to leave the baking paper on. If you’re a cheesecake lover and enjoy trying new flavors, you absolutely have to give this a try. It’s easy to prepare and impressively sophisticated in taste – a real crowd-pleaser!

BAR LA VINA IN SAN SEBASTIAN

Next time you’re in Donastia/San Sebastian, you’ve got to check out Bar La Vina and try their original Tarta de Queso, the famous cheesecake without pistachio. People line up for ages to get a taste of this incredible dessert. It’s where the San Sebastian cheesecake was first created and it’s been wowing both locals and tourists ever since. This cheesecake has become super famous worldwide and you can find it in fancy restaurants from New York to Istanbul and Tokyo. What makes it so special is the way it’s made and the simple ingredients that result in such an amazing treat.

SIMPLICITY IS THE KEY

The San Sebastian Cheesecake Pistachio is truly special in its simplicity. This delightful cake is made with cream cheese, pistachio paste, vanilla extract, sugar, eggs, cream, a touch of cornstarch, and a pinch of salt. All these yummy ingredients are simply mixed together with a whisk – no need for a food processor or electricity, just good old-fashioned manual mixing. This easy method makes it a breeze to bake, suitable for both pros and home bakers. Just a friendly reminder: make sure all the ingredients are at room temperature to ensure your cheesecake turns out smooth and lump-free. 

THE MAGIC OF HIGH TEMPERATURE

The San Sebastian cheesecake is baked at a very high temperature for a short time. This special technique gives it its characteristic dark, almost burnt crust, which gives the cake a caramelly taste. Inside, however, the cake remains soft and creamy, almost like a melt-in-the-mouth vanilla pudding. When the cake comes out of the oven, it should still jiggle. The interplay of textures – firm on the outside and creamy on the inside – is what makes this cheesecake so irresistible. Just a heads up: I used a 24 cm springform for baking!

HAPPY NATIONAL CHEESECAKE DAY!

Hey there, cheesecake lovers! Happy National Cheesecake Day! Our blog is turning into the ultimate cheesecake celebration zone. From classic recipes to innovative creations like my Pistachio Burnt Basque Cheesecake, we’re making all your cheesecake dreams come true. I’ve been participating a few times and we’ve already enjoyed various cheesecakes, like Baklava Cheesecake, Sour Cherry Cheesecake Ice Cream, Honey and Yogurt Cheesecake with Thyme, and a Flaó de Ibiza Cheesecake prepared with mint. Thanks, dear Foodundco, for organising the celebration and embracing all the delicious variations of cheesecake! All recipes are in German.

foodundco.de Baklava-Käsekuchen

Langsamkochtbesser Baiser-Käsekuchen vom Blech

Küchentraum & Purzelbaum Zupfkuchen-Muffins

zimtkringel Lemon Cheesecake Slice

Backmaedchen 1967 Himbeer-Mascarpone Torte mit Kokos

Linal’s Backhimmel Sommerlicher Pfirsich Maracuja Käsekuchen

ELBCUISINE Schneller Käsekuchen mit Quark

Brotwein Käsekuchen im Glas

homemade & baked Einfacher Grieß Käsekuchen ohne Boden mit Mandarinen

1x umrühren bitte aka kochtopf Cheesecake Ice Cream – Käsekuchen zum Schlecken!

Küchenmomente Tränchenkuchen

Küchenliebelei Von Mürbeteig, Brombeeren und Käsekuchencrème

INGREDIENTS PISTACHIO PASTE

150 g white chocolate*

180 ml cream*

160 g pistachios*

INGREDIENTS PISTACHIO BURNT BASQUE CHEESECAKE

24 cm springform*.

950 g double cream cheese (Philadelphia)*, room temperature

250 g sugar

50 g cornflour*

7 eggs*, room temperature

150 g pistachio paste, store-bought* or my homemade version

1/2 lemon, juice

4 tbsp vanilla extract*

1 pinch of salt

600 ml cream*, room temperature

TOPPING INGREDIENTS

rest of pistachio paste, heated

or ready-made chocolate sauce* (e.g. Naughty Nuts), heated

20 g pistachios*, chopped

PREPARATION PISTACHIO PASTE

Melt the white chocolate and cream together over a bain-marie.

Blend the pistachios finely in a food processor, then add the chocolate and cream mixture and continue to blend. Set aside.

PREPARATION PISTACHIO BURNT BASQUE CHEESECAKE

Preheat the oven to 240° fan.

Please note: All ingredients should be at room temperature!

Place the cream cheese and sugar in a large bowl and mix with a whisk.

Sieve in the cornflour and mix again.

Beat the eggs with a fork and add to the ingredients in 2 portions, stirring vigorously each time.

Add the pistachio paste and continue to stir.

Add the lemon juice, vanilla extract, and salt and continue to stir.

Pour in the cream and finish mixing.

Pour into a 24 cm springform pan*, tap on the work surface to remove the bubbles, and bake for 33 – 35 minutes.

Remove from the oven and leave to cool for 4 hours, then place in the fridge overnight.

PREPARATION OF THE TOPPING

The next day, just before serving, heat the remaining pistachio paste.

Cut the cake into slices, arrange on the plates, and garnish with pistachio paste and chopped pistachios.

Alternatively, you can use a ready-made chocolate sauce if preferred.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Print

Pistachio Burnt Basque Cheesecake

It’s like a caramel-dark crust, creamy interior, and nutty flavors all rolled into one tasty experience.

Course baking, Cheesecake, easy recipe, From the Oven

Cuisine Basque Cuisine, spanish food

Keyword San Sebastian Cheesecake Pistachio

Prep Time 5 minutes

Cook Time 30 minutes

Servings 12 pieces

Author Labsalliebe

Ingredients

INGREDIENTS PISTACHIO PASTE

• 150 g white chocolate*
• 180 ml cream*
• 160 g pistachios*

INGREDIENTS PISTACHIO BURNT BASQUE CHEESECAKE

• 950 g double cream cheese Philadelphia*, room temperature
• 250 g sugar
• 50 g cornflour
• 7 eggs room temperature
• 150 g pistachio paste store-bought* or my homemade version
• 1/2 lemon juice
• 4 tbsp vanilla extract
• 1 pinch of salt
• 600 ml cream room temperature

TOPPING INGREDIENTS

• rest of pistachio paste heated
• or ready-made chocolate sauce e.g. Naughty Nuts, heated
• 20 g pistachios chopped

Instructions

PREPARATION PISTACHIO PASTE

1. Melt the white chocolate and cream together over a bain-marie.

2. Blend the pistachios finely in a food processor, then add the chocolate and cream mixture and continue to blend. Set aside.

PREPARATION PISTACHIO BURNT BASQUE CHEESECAKE

1. Preheat the oven to 240° fan.
2. Please note: All ingredients should be at room temperature!
3. Place the cream cheese and sugar in a large bowl and mix with a whisk.
4. Sieve in the cornflour and mix again.
5. Beat the eggs with a fork and add to the ingredients in 2 portions, stirring vigorously each time.
6. Add the pistachio paste and continue to stir.
7. Add the lemon juice, vanilla extract, and salt and continue to stir.
8. Pour in the cream and finish mixing.
9. Pour into a 24 cm springform pan*, tap on the work surface to remove the bubbles, and bake for 33 – 35 minutes.
10. Remove from the oven and leave to cool for 4 hours, then place in the fridge overnight.

PREPARATION OF THE TOPPING

1. The next day, just before serving, heat the remaining pistachio paste.
2. Cut the cake into slices, arrange on the plates, and garnish with pistachio paste and chopped pistachios.
3. Alternatively, you can use a ready-made chocolate sauce if preferred.

Save the recipe for later on Pinterest!