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Ingredients

Adjust Servings:
Cream Cheese – 2 lb (900 g) Full-fat
Sugar – 1 ¾ cup
Kosher Salt – ¼ tsp
Eggs – 5
Heavy Cream – 2 cups
Wheat Flour – ¼ cup

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Basque Cheesecake

Basque Cheesecake

  • 2h 30 min
  • Serves 8
  • Medium

Ingredients

Recipe

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The rustic-looking tarta de queso, or Basque cheesecake, or Basque burnt cheesecake, was invented three decades ago. A chef named Santiago Rivera of a restaurant called La Viña in San Sebastian, Spain, came up with the recipe when he was looking for a new dessert to put on the menu. Unlike traditional American cheesecake, the Spanish version does not have a crust and is less sweet. This really letting that cheese flavor come through.

As it turns out, not only is tarta de queso insanely delicious, but it’s also easy to make at home. It bakes at a higher temperature than traditional cheesecake, acquiring its burnt-looking top that hides a center the texture of soufflé. Are you excited to try the rich, caramelly treat? If so, let’s start!

Steps

1
Done

Cut cream cheese into large cubes and let them come to room temperature.

2
Done

Preheat the oven to 400 ºF. Spray a 9-inch springform pan with baking spray. Line the pan with two overlapping sheets of parchment paper.

3
Done

Add sugar to the cream cheese and beat on medium speed until homogenous, about 3 minutes. Add salt and beat to blend.

4
Done

With the mixer on low speed, crack in eggs one at a time, beating until incorporated after each addition. Gradually add heavy cream and mix until uniform.

5
Done

Finally, lightly sift in the flour and fold in with a spatula.

6
Done

Transfer the batter into the prepared pan. Bake until browned on top and jiggly inside, about 50 minutes. Let cool.

You can serve Basque burnt cheesecake warm or at room temperature. If you refrigerate it overnight, don't forget to bring it back to room temperature before serving to make sure it's soft and creamy.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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