Basque Cheesecake with Pistachio Mascarpone Topping

Heat oven to 220C fan. Line a 20cm springform tin with two overlapping sheets of baking paper with at least 6cm overhang above the rim.

Beat cream cheese alone in the Hobart on medium until completely smooth — at 600g this is critical, any lumps now stay in the finished cake. Add sugar, vanilla seeds, and salt. Beat until smooth. Scrape bowl thoroughly.

Add eggs one at a time on low speed, mixing until just incorporated between each. Scrape between eggs. Batter should look smooth and glossy.

Pour in cream slowly on low until combined. Sift in flour and fold through by hand with a spatula — do not use the machine. Batter will be loose and pourable.

Pour into the lined tin. Bake at 220C fan until the top is deeply caramelised and almost burnt in patches, edges fully set, and the centre wobbles as one mass. Start checking at 38 minutes.

Cool completely in the tin at room temperature. Refrigerate uncovered minimum 6 hours, overnight preferred. Do not top until fully cold.

Warm pistachio paste briefly until just fluid. Beat mascarpone and icing sugar until smooth. Add warmed paste and beat on low until evenly green — scrape the bowl well. Add cream and whip to soft spreadable peaks. Refrigerate until needed.

Remove from tin and peel back paper. Spread pistachio topping generously in a thick even layer — not a smear. Create texture with the back of a spoon. Scatter dried raspberries across. Finish with roughly chopped pistachios. Slice with a hot dry knife wiping clean between every cut.