Make-ahead cherry and pistachio Basque cheesecake recipe

8 INGREDIENTS • 6 STEPS • 1DAY 1HR

Make-ahead cherry and pistachio Basque cheesecake recipe

Recipe
With its deeply caramelised top and creamy pistachio-spiked centre, this Basque cheesecake recipe is made for festive entertaining. Better still, it needs to be prepared ahead, making it the perfect Christmas dessert to tick off your list before the celebrations begin. Serve straight from the fridge with our Collection cherries in kirsch spooned over the top.
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With its deeply caramelised top and creamy pistachio-spiked centre, this Basque cheesecake recipe is made for festive entertaining. Better still, it needs to be prepared ahead, making it the perfect Christmas dessert to tick off your list before the celebrations begin. Serve straight from the fridge with our Collection cherries in kirsch spooned over the top.
author_avatar
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.

1DAY 1HR

Total time

Ingredients

Servings
8
as needed
M&S Remarksable Value unsalted British butter
for greasing
1000 g
M&S original creamy soft cheese
250 g
caster sugar
45 g
M&S Remarksable Value plain white flour
330 g
M&S Remarksable Value free-range mixed size eggs, whisked
roughly 4/5 eggs
450 g
double cream
220 g
M&S Collection pistachio crème
as needed
M&S Collection cherries in kirsch

Nutrition per serving

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Calories
982kcal
Fat
75.3 g
Saturates
42.4 g
Sugars
49.8 g
Salt
485.9 mg
Love This Recipe?
Add to plan
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Make-ahead cherry and pistachio Basque cheesecake recipe
Save
author_avatar
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.

Method

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step 1
Grease a 23cm springform cake tin with a little butter (as needed), then line it with two overlapping sheets of baking paper, pressing them into the tin so they come up above the edges. Place the tin on a lined baking tray.
step 2
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 3
Place the soft creamy cheese (1000 g) in a large bowl and sift over the sugar (250 g) and flour (45 g). Whisk until completely smooth. Gradually drizzle in the whisked eggs (330 g), whisking continuously, until fully incorporated. Pour in the double cream (450 g) and pistachio creme (220 g), then whisk again until smooth.
step 4
Pour the mixture through a sieve into the lined tin. Bake on the middle shelf of the oven for 35-40 minutes, until the cheesecake is deeply golden on top and the edges are set. The centre should still have a noticeable wobble.
step 5
Remove from the oven and leave to cool at room temperature for 1 hour. Transfer to the fridge and chill for at least 24 hours, or up to 3 days, until fully set.
step 6
To serve, remove the cheesecake from the tin and peel away the baking paper. Slice and serve with the cherries in kirsch (as needed) spooned over the top.
step 6 To serve, remove the cheesecake from the tin and peel away the baking paper. Slice and serve with the cherries in kirsch (as needed) spooned over the top.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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