Basque Cheesecake Recipe
Pomegranate, molasses, pistachios, labneh
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Ingredients
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Cheesecake Base
Topping
Method
Cheesecake Preparation
Mix Cream Cheese and Sugar
In a large mixing bowl, combine the cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and salt, mixing until fully incorporated.
Bake the Cheesecake
Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for about 40-45 minutes, or until the edges are set but the center is slightly jiggly.
Cool and Chill
Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight until fully chilled.
Topping Preparation
Prepare Pomegranate and Pistachios
While the cheesecake is cooling, prepare the pomegranate seeds by extracting them from the fruit. Finely chop the pistachios.
Assemble the Topping
Once the cheesecake is chilled, spread labneh evenly over the top. Drizzle with molasses, then sprinkle with pomegranate seeds and chopped pistachios for garnish.