How to make Pistachio Basque Cheesecake?
Today I want to show you a very delicious Pistachio Basque Cheesecake, recipe from Japanese sweets shop Eigyokudo Cafe , the recipe doesn’t add any powder, it tastes really super silky and amazing! Personally, I feel better than the original Basque I shared before! The amount of cream cheese in the original recipe shared by the owner was 250g, and I only had 200g cheese left at home at the time of production, so it was slightly reduced by 50g~
Mold size: 16.8 cm in diameter, 5 cm in height
Ingredients:
white chocolate 100g, pistachio 100g, cream cheese 200g, granulated sugar 54g, whole egg 3, egg yolk 1, whipping cream 190g
Instructions:
1.Use the 60°C /140°F hot water bath to melt 100g white chocolate and mix well with 100g pistachio.
2.Stir 200g cheese cream and 54g granulated sugar until smooth in another bowl.
3.Put in 3 whole eggs and 1 egg yolk and stir well.
4.Pour pistachio mixture, 190g whipping cream and whisk well, then sift for one time and pour into the mold.
5.Preheat the oven to 230°C/446°F and bake for 18-20 mins.
6.Once baked, remove from the oven and let it cool completely, then refrigerate overnight.
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Equipment & etc:
Camera: FUJI X-T4
Lens: FUJINON SUPER EBC XF 23mm F1.4
Mic: SENNHEISER MKE600
Edit: Final Cut Pro X/Adobe Audition
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