Description
Basque Cheesecake, also known as Tarta de Queso, is a no‑frills, high‑impact dessert hailing from San Sebastián’s famed restaurant, La Viña. Unlike traditional cheesecakes, rustic Basque Cheesecake is baked at a high temperature to achieve a caramelized, almost burnt top with crackled edges. Inside, it’s rich, custardy, and melt‑in‑your‑mouth—pure cheese heaven. The creamy Basque Cheesecake has fewer components than typical cheesecakes, but its flavor is more profound. With its trademark burnt top, it’s as photogenic as it is delicious.
Ingredients
- 2.2 lbs (1 kg) cream cheese (preferably Philadelphia), room temperature
- 7 large eggs
- 2 cups (400g) granulated sugar
- 6.5 fl oz (200ml) heavy cream
- 1 tbsp all-purpose flour
Instructions
1. Prep the Oven & Pan
- Preheat oven to 410°F (210°C).
- Line a 10-inch springform pan with parchment paper, letting it overhang the sides generously. This helps with removal and gives the cake its signature rustic edges.
2. Make the Batter
- In a large bowl, combine cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently after each.
- Stir in heavy cream and flour until just combined.
- Avoid overmixing to keep the texture creamy.
3. Bake
- Pour batter into the lined pan.
- Bake for 35–50 minutes on the center rack.
- For a runny center: ~35 minutes
- For creamy but set: ~40 minutes
- For fully set: ~50 minutes
- The top should be dark brown and almost burnt-looking. The center will jiggle like Jell-O—this is perfect!
4. Cool & Chill
- Let the cake cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Don’t remove parchment until ready to serve.
Notes
This burnt-top beauty is best served slightly chilled or at room temperature. For a flavor twist, try pairing it with fresh berries, a spoonful of fruit compote, or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Keywords: Rustic Basque Cheesecake