Ingredients
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Cream CheeseFull-fat– 2 lb (900 g)
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Sugar – 1 ¾ cup
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Kosher Salt – ¼ tsp
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Eggs – 5
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Heavy Cream – 2 cups
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Wheat Flour – ¼ cup
Recipe
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
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1
Done
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Cut cream cheese into large cubes and let them come to room temperature. |
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2
Done
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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. |
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3
Done
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Add sugar to the cream cheese and beat on medium speed until homogenous, about 3 minutes. Add salt and beat to blend. |
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4
Done
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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. |
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5
Done
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Finally, lightly sift in the flour and fold in with a spatula. |
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6
Done
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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.
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