Pistachio Basque Cheesecake
This fluffy PIstachio Basque Cheesecake is like a dream. Expand your palate and give our Pistachio Bakery Emulsion some love this season! You won't regret it, we promise.
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
Directions
- Preheat oven to 425°F.
- Line a 3-inch deep 6” round cake pan with parchment
- In a food processor, blitz cream cheese and sugar until smooth.
- Process in extract and emulsion and then, with the motor running, add 1 egg at a time and combine.
- Sift in the flour and salt, process until smooth.
- Blend in heavy cream and food coloring until smooth.
- Pour into lined pan, smooth the top, and place onto a baking sheet to catch any spills.
- Bake in preheated oven at 425°F for 35-40 minutes until top is deeply brown and center of cheesecake still jiggles slightly.
- Remove from oven and cool to room temperature. Cover leftovers with plastic wrap and store in the refrigerator.
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