Last Updated on April 5, 2024 by Carne Diem
Origin: European, Spanish
Calling all cheesecake lovers! There’s a new kid on the block, and it’s stealing hearts (and stomachs) around the world. Move over, New York-style cheesecake, because we’re taking a trip to the Basque Country of Spain to explore the magic of Basque-style cheesecake.
This isn’t your ordinary cheesecake. Forget the crumbly crust and perfectly smooth top. Basque cheesecake, also known as Tarta de Queso or San Sebastián cheesecake (named after the beautiful city of San Sebastian), is all about the burnt top and creamy interior. It’s a stunning dessert that’s surprisingly easy to make at home.
Dive into Basque Burnt Cheesecake: A Delicious Twist on a Classic
With its creamy center and caramelized crust, Basque cheesecake is sure to become a new favorite. So ditch the complicated recipes and embrace the beauty of this simple yet stunning dessert.
What Makes Basque Cheesecake Special?
There are two key features that set Basque cheesecake apart from its New York cousin:
- Crustless: This cheesecake is all about the filling, boasting a rich and decadent flavor without the need for a separate crust.
- Burnt Top: Don’t be intimidated by the “burnt” in the name. That beautiful caramelized top adds a depth of flavor that’s absolutely heavenly.
Making Basque Style Cheesecake at Home
The beauty of Basque cheesecake lies in its simplicity. This burnt Basque cheesecake recipe requires only a handful of simple ingredients.
Ingredients for Basque Style Cheesecake
Here’s a glimpse into what you will need to make the crustless cheesecake:
Creamy Filling: Cream cheese and sugar make up the creamy filling of the cheesecake. We recommend using a full fat cream cheese in the recipe.
Eggs: You will need 6 large eggs for the Basque cheesecake. You will use the whole egg, both the yolks and the whites.
Heavy Cream: Heavy cream flavored with vanilla extract adds to the smooth creamy texture of the Spanish cheesecake.
Flour: A little bit of flour goes a long way in this recipe, helping to bind everything together.
Top Tips for Basque Burnt Cheesecake Success
- Embrace the burnt top: While it may look intimidating, that caramelized top is what gives the cheesecake its unique flavor. Just keep an eye on it during baking to avoid burning it completely. It does not take long to go from golden brown to black.
- Use room temperature ingredients: This ensures a smooth and even batter.
- Let it cool completely: Patience is key! This cheesecake needs to cool completely at room temperature and then chill in the refrigerator for several hours before slicing. This allows the center to set and become wonderfully creamy.
Prepare the Cheesecake filling
In a large bowl or a stand mixer or food processor fitted with the paddle attachment, beat together the room temperature cream cheese and sugar until fluffy. Scape the sides of the bowl to make certain everything is incorporated.
In a separate bowl, mix the beaten eggs with the vanilla and ¾ cup of heavy cream.
Slowly add the egg mixture to the mixer with the mixer on low. Don’t over mix.
Once added, slowly add the rest of the heavy cream. Mix until combined.
Sift in the flour and salt and mix to combine.
Use ½ of the softened butter to grease the springform pan and line with parchment paper. Butter the top of the parchment paper and add a second layer of parchment paper. Paper should reach about 2 inches above the top on the pan.
Baking the Basque-style Cheesecake
Pour the cheesecake mixture into the prepared parchment paper lined springform pan.
Shake the pan gently and tap on the counter to remove any air bubbles from the cream cheese mixture.
Bake the Basque style cheesecake at 425 degrees for 30 minutes, then rotate 180 degrees. Basque cheesecake is typically baked at a high temperature in a hot oven for a shorter baking time compared to regular cheesecake. A digital thermometer is your best friend here; the internal temperature of the cheesecake should reach around 175°F (80°C) for best results.
Continue to bake for an additional 25-35 minutes, or until the top of the cheesecake is darkly browned (not black.) The cheesecake may continue to darken after removing from the oven. Different ovens can vary, so check on the cheesecake periodically and keep a close eye on it.
Initially, the Spanish cheesecake with be puffy almost like a souffle but will collapse as it rests.
Place the baked cheesecake on a wire rack and rest at room temperature for 1 hour, then place in the fridge and chill for 1 hour.
Remove the sides of the springform pan and serve.
Beyond the Basics
Feeling adventurous? Here are some ideas to take your Basque cheesecake to the next level:
- Get fruity: Add a swirl of your favorite jam or compote to the batter before baking. This is not at all traditional but can be delicious.
- Chocolate indulgence: Drizzle the top of your cooled cheesecake with melted chocolate for an extra decadent treat.
- Go classic: A dusting of powdered sugar and fresh berries is a simple yet elegant way to dress up your cheesecake.
Indulge your sweet tooth, with some of the best dessert recipes:
What to Serve with Basque Cheesecake
Tarta de queso can be served with other Spanish favorites like Spanish tapas, Spanish Cochinillo Asado: Roast Suckling Pig, Basque style chicken, or Wood-Fired Seafood Paella.
Traditionally, Basque-style cheesecake is served as is, without fruit, whipped cream or toppings. Of course, no one is here to stop you (or my kids) from serving with ice cream and topping the cheesecake with whipped cream.
Enjoy with a glass of Spanish Blackberry Red Sangria.
Any leftover cheesecake should be stored in the refrigerator and is best when eaten within 3 days.
Frequently Asked Questions
No, although it has a dark brown caramelized top, it’s not actually burnt. The high baking temperature creates that deep color and intense caramel flavor, but the inside remains creamy and delicious.
Most Basque cheesecake recipes use just cream cheese, for a rich and smooth texture.
Traditionally, Basque cheesecake has no crust at all. The high baking temperature helps the bottom caramelize and firm up, creating a natural base for the cheesecake.
Granulated sugar is most commonly used, but you could substitute brown sugar for a deeper caramel flavor. Just be aware it might affect the texture slightly.
No, most recipes use all-purpose flour or cake flour. There might be gluten-free adaptations available online.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Basque Tarta de Queso: Burnt Style Cheesecake
This crustless cheesecake is famous for its browned caramelized top and ultra-creamy center. A staple of Basque country in France and Spain, this famous decadent dessert is sure to be a hit.
Ingredients
- 2 pounds Cream Cheese softened
- 1.5 Cups Sugar
- 6 Eggs beaten
- 1.75 Cups Heavy Cream divided
- 1.5 teaspoons Vanilla
- ⅓ Cup Flour
- 1 teaspoon salt
- 2 Tablespoons Butter Softened
Instructions
-
Beat together the cream cheese and sugar until fluffy.
-
Mix the beaten eggs with the vanilla and ¾ cup of heavy cream.
-
Slowly add the egg mixture to the mixer with the mixer on low.
-
Once added, slowly add the rest of the heavy cream. Mix until combined.
-
Sift in the flour and salt and mix to combine.
-
Use ½ of the softened butter to butter the springform pan and line with parchment paper. Butter the top of the parchment paper and add a second layer of parchment paper. Paper should reach about 2 inches above the top on the pan.
-
Pour the cheesecake mixture into the parchment paper lined springform pan.
-
Bake the Basque style cheesecake at 425 degrees for 30 minutes, then rotate 180 degrees.
-
Continue to bake for an additional 25-35 minutes, or until the top of the cheesecake is darkly browned (not black.) The cheesecake may continue to darken after removing from the oven.
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Rest the cheesecake a room temperature for 1 hour, then place in the fridge and chill for at least 1 hour.
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Remove from the springform pan and serve.
Nutrition
Calories: 812kcalCarbohydrates: 49gProtein: 13gFat: 64gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 304mgSodium: 731mgPotassium: 253mgFiber: 0.1gSugar: 43gVitamin A: 2554IUVitamin C: 0.3mgCalcium: 165mgIron: 1mg
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