Pistachio Basque Cheesecake

Pistachio Basque Cheesecake

This fluffy Pistachio Basque Cheesecake is like a dream. Expand your palate with LorAnn Pistachio Bakery Emulsion, you won't regret it, we promise.

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Ingredients

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons LorAnn Pure Vanilla Extract
  • 1 teaspoon LorAnn Pistachio Bakery Emulsion
  • 2 drops green food coloring
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream, room temperature

Recipe PDF

Pistachio Basque Cheesecake
R0593.pdf Download PDF

Directions

1
Preheat oven to 425°F.
2
Line a 3-inch deep 6” round cake pan with parchment
3
In a food processor, blitz cream cheese and sugar until smooth.
4
Process in extract and emulsion and then, with the motor running, add 1 egg at a time and combine.
5
Sift in the flour and salt, process until smooth.
6
Blend in heavy cream and food coloring until smooth.
7
Pour into lined pan, smooth the top, and place onto a baking sheet to catch any spills.
8
Bake in preheated oven at 425°F for 35-40 minutes until top is deeply brown and center of cheesecake still jiggles slightly.
9
Remove from oven and cool to room temperature. Cover leftovers with plastic wrap and store in the refrigerator.

Products Used In This Recipe

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