Back when decorated cookies were my thing I went through an obsession with square cookies.
So my latest passion for rectangle cakes isn’t completely out of the box.
I've got a whole series of recipes I've developed and made from scratch here in my kitchen and let me tell you they are insanely pretty and when you get the consistency just right on these cheesecakes they are creamy, dreamy perfection.
Plus my trademark 💕 they are sooo easy.
Post 1 of 20 on my botanical bar cakes series is a creamy pistachio cheesecake decorated with white chocolate passionfruit ganache (RECIPE HERE), raspberries, edible flowers from my kitchen garden and passionfruit and raspberry gel.
The pistachio Basque cheesecake receipe has been one of my most popular recipes on the blog. I usually make it as a small 6" round version (Click HERE for 6 “ version) but I've updated it here to serve a crowd.
And I just need to put it out there, cheesecake served as a bar is the best as there is more of the delicious rich velvety centre.
After baking simply decorate with a mixture of berries and edible (and pesticide free) flowers for the prettiest and most delicious botanical bar cake ever.
If you’d like to watch me make and decorate the cheesecake I’ve made a quick video you can watch on YouTube (CLICK HERE).
If you don't have a 10" X 4" bar cake tin you can easily use a 7" round without changing the measurements.
Or pop over to my original receipt which makes a petite 6” round version.
My number one tip when making this cheesecake is to make sure the cream cheese is at room temperature which is the key to a smooth lump free batter.
Happy Baking
XX
Linda M
Pistachio Basque Cheesecake - makes a 10" X 4" rectangle/bar cheesecake which will serve 8-10 generously. Cheesecake slices frozen wrapped individually in plastic wrap for 3 months,just thaw in the fridge when your ready to eat.
635g (1 pound 6 3/8oz) cream cheese at room temperature
400g (14 1/8oz) pistachio cream
140g (5 oz) caster/ superfine sugar (use regular granulated sugar if that's all you have)
4 XL eggs room temperature
1 tsp vanilla
315g (11 1/8 oz) thickened cream (dollop cream) (heavy cream)
1/4 tsp salt
If you are going to decorate like mine also:
Raspberries or another berry of your choise
Edible flowers (or sugar flowers)
Passion fruit Cheesecake ganache (RECIPE HERE)
Raspberry gel (or jam/jelly)
Passion fruit gel (or jam/jelly)
Line a 10 inch by 4 inch rectangle baking tin with baking paper.
Place cooking rack into middle of oven and preheat to 200 C Fan forced (400F).
Make sure the cream cheese is at room temperature so the mixture will be silky smooth. Place into mixer bowl and mix at low speed until smooth and creamy. You do not want any lumps at this stage and also we are not trying to incorporate extra air or volume. Sometimes I use a stick mixer. The room temperature ingredients and slow mixing are key steps.
(Note hand mixing with a spatula is achievable, make sure all lumps are gone)
Scrap down the sides of the bowl add the caster sugar and mix at slow speed. Add the eggs one at a time and vanilla and mix, continuing to scrap down the sides of the bowl until the mixture is completely combined and smooth.
Warm the pistachio spread for a few seconds in the microwave until it’s easy to mix and fold into the cheesecake mixture with a spatula, there should be no lumps and no streaks when you are finished.
Add the cream and salt and mix until combines and streak free.
Pour mixture into the prepared tin and bake for 30 mins, increase temperature to 220C (430F) and cook for a further 5 mins. That means just leave the cheeescake in the oven for a further 5 minutes, don’t wait for the oven to heat up and then leave for an extra 5 minutes as the cheesecake will overcook.
Remove cheesecake from oven immediately, allow to cool for a few minutes, cover with cling wrap and then pop into fridge overnight to chill still in the baking tin.
Once chilled remove from tin and remove the baking paper.
You can serve it as is, with a drizzle (or more) of extra pistachio cream or decorate it like in the pictures.
See my YouTube video which shows exactly how I decorated the cake shown in these pictures.
For a creamy centre allow the cheesecake to come to room temperature. Alternatively you can slice while still cool and microwave each slice separately for 10 seconds for a creamy centre.
Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2026. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.
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