Traditional Basque Cheesecake with a Fluid Center and Pistachio-Matcha Powder

The result is a sophisticated dessert but surprisingly easy to make, Where the baking technique and the contrast of textures turn each portion into a memorable sensory experience.

The "Basque cheesecake"born in the La Viña restaurant (San Sebastian), famous for its creamy texture, burnt edge y clean cheese flavorIts main characteristic is the high oven all with caramelize the exterior, leaving a center that can range from creamy to fluid according to technique and timing. Modern interpretation seeks that point of almost volcanic fluidity, so highly valued in the haute cuisine of Spain.

El pistacho It is an essential ingredient in the preparation of this delicate pistachio-matcha green powder, which adds aroma, color and an elegant contrast to the Basque Cheesecake.
Explore our Glossary of Nuts and discover why this nut is a must-have in contemporary baking and in many culinary cultures.

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20cm mold, for 8-10 servings.

Step by Step Preparation

1. Place the cream cheese in the bowl of a food processor or mixer. Beat on medium-high speed until smooth and without lumps (2-3 min).
2. Add the sugar and continue beating until fully incorporated (2 more minutes).
3. Incorporate the eggs, one at a time, making sure they are thoroughly mixed before adding the next one.
4. Pour in the cream and vanilla. Mix until the batter is smooth and glossy (do not overmix).
5. Sift the flour and salt over the mixture and stir with a spatula just until combined. Do not overmix to avoid losing air.

1. Pour the mixture into the prepared mold. Gently tap it on the table to remove any large air bubbles.
2. Bake at 210°C for 24-27 minutes.
3. Remove from the oven and let cool to room temperature for at least 3 hours (do not unmold while hot).
4. For a completely fluid center, chill for only 1-2 hours and serve hot.
5. If you want perfect portions but a semi-liquid center, chill for 4 hours in the refrigerator and take out 30 minutes before serving.

Note: The center should visibly jiggle when you shake the mold, but the edges should be set and well-browned. If you have a probe thermometer, the center should be at 62-64°C for a runny texture.

1. Dry the pistachios in an oven at 120°C for 10 minutes to set the color and remove moisture.
2. Let it cool completely.
3. Grind the pistachios in a powerful food processor or coffee grinder until they are a fine powder (do not overdo it to avoid making a paste).
4. Sift the powder and mix with the matcha and icing sugar (if desired). Adjust the color and flavor by adding more matcha/pistachio to taste.
5. Store in an airtight container.

1. Before serving, sprinkle the green powder over the surface of the cake (the contrast with the burnt topping is spectacular).
2. Use a template or stencil if you want drawings, or create a "rain" effect with your fingers for a more artistic look.

Chef's Tip: The freeze-dried pistachios They produce an even more intense green, but the Iranian pistachio is gourmet standard.

Current tips and trends (2025)

• In the professional world, there is an increasing demand for a liquid center (not just creamy) and irregular surfaces, torched for a "la minute" touch.
• The matcha enhances the color and adds a subtle bitterness that balances the rich, sweet intensity of the cheesecake.
• For restaurant service, it is recommended to cut at room temperature and serve with fresh cheese or yogurt ice cream.

Conclusion

With this version of Basque Cheesecake—with a fluid center and a vibrant pistachio-matcha powder topping—we've successfully combined classic technique with contemporary creativity. The contrast between the deep char, the almost liquid texture, and the aromatic green touch makes this dessert a unique visual and sensory experience.
A modern tribute to La Viña and an invitation to explore new nuances, colors and flavors within current pastry making.