Description
Basque Burnt Cheesecake, also known as “Tarta de Queso,” is a unique variation of the traditional cheesecake. It was first created by chef Santiago Rivera at his restaurant La Viña in San Sebastián, Spain. The cheesecake gained worldwide fame for its unusual appearance: a dark, almost burnt top that contrasts beautifully with its smooth, creamy interior. Unlike many other cheesecakes, this recipe doesn’t require a crust, making it both easy and incredibly satisfying.
Ingredients
- 900g cream cheese (room temperature)
- 1½ cups granulated sugar
- 5 large eggs
- 2 cups heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup all-purpose flour
Instructions
- Prep the Oven & Pan: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, letting it rise 2 inches above the rim.
- Make the Batter: Beat cream cheese until smooth. Add sugar and mix until fluffy. Add eggs one at a time, mixing well. Stir in cream, vanilla, and salt. Sift in flour and mix until just combined.
- Bake: Pour batter into pan. Bake for 50–60 minutes until deeply browned on top and jiggly in the center.
- Cool & Chill: Let cool at room temp, then refrigerate for at least 4 hours (overnight is best).
- Serve: Slice with a hot knife for clean edges. Serve plain or with a drizzle of sherry or berry compote.
Notes
This Basque Burnt Cheesecake has a beautifully caramelized top and a creamy, rich center. Serve it chilled or at room temperature with fresh berries or a drizzle of fruit coulis for an elegant dessert presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 400
- Sugar: 28g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: High
Keywords: Spanish Burnt Cheesecake, Tarta de Queso, Caramelized Cheesecake, Rustic Cheesecake