6-Inch Pistachio Basque Cheesecake:
Cream Cheese: 250g
Whipping Cream: 120 g
Pistachio: 50 g Corn Starch or Cake Flour: 10 g Strawberry Mousse: Cream Cheese: 110 gStrawberry jam 55 g
Gelatin sheets 7–8 g
Milk 50 g
Whipping cream 110 g
Prepare all ingredients. Soften the cream cheese at room temperature in advance. The eggs and whipping cream should also be brought back to room temperature to prevent the Basque cheesecake from separating due to excessive temperature differences among ingredients.
Add caster sugar to the cream cheese and stir until smooth. Do not overmix.
Add the eggs and egg yolks in batches and mix until evenly combined. Do not add all the eggs at once.
Slowly pour in the whipping cream while stirring continuously until evenly combined.
Add the pistachio paste and stir until evenly incorporated.
Add cornstarch or cake flour and mix in a Z-shaped motion until evenly combined.
Pour in the batter (sifting 1 to 2 times will yield a finer texture), smooth the surface with a spatula, and tap to release large air bubbles.
Place in the oven (for a 4-rack oven, use the second rack from the bottom). Baking temperature: 220°C top and bottom heat, preheat in advance. Baking time: 20 to 25 minutes.
Remove from the oven, tap to release hot air, and let cool at room temperature. Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight.
Prepare the ingredients for the strawberry mousse. Soak the gelatin sheets in cold water until softened (ice water is best in summer).
Remove the softened gelatin sheets, squeeze out excess water, and stir into hot milk until melted.
Press the softened cream cheese until smooth, then add strawberry jam and hot milk and mix until well combined. (If the strawberry jam is not sweet enough, sugar can be added when pressing the cheese.)
Whip the heavy cream until it reaches a thick yogurt-like consistency. Pour the whipped heavy cream into the cheese mixture (Step 12) and stir until well combined. Pour the mixture over the cooled pistachio Basque cheesecake, spread it evenly with a spatula, tap to release large air bubbles, and refrigerate for more than 4 hours. Sprinkle pistachio crumbs evenly on top.
