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Basque Cheesecake (Tarta de Queso) Recipe

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4.3 from 15 reviews

This Basque Cheesecake, also known as Tarta de Queso, is a creamy, rich, and caramelized Spanish dessert featuring a deeply browned top and a luscious, slightly jiggly center. Made with full-fat cream cheese, cream, and a touch of vanilla, this no-fuss cheesecake is baked at high heat to achieve its signature burnt exterior and soft interior. Perfect for an impressive yet simple-to-make dessert that serves 12.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Cheesecake Batter

  • 2 pounds full-fat cream cheese (room temperature)
  • 1 1/3 cups white granulated sugar
  • 5 large eggs (room temperature)
  • 1 1/4 cups heavy cream (room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine sea salt
  • 1/4 cup all-purpose flour

Optional Topping

  • Flaky sea salt

Instructions

  1. Prep oven and pan: Preheat the oven to 400°F. Line a 9-inch springform pan with two large crisscrossed sheets of parchment paper, pleating and pressing the parchment into the bottom edges so it extends a few inches above the sides of the pan. Place the pan on a large baking sheet and set aside.
  2. Make the batter: In a large bowl, combine the cream cheese and sugar. Beat on medium speed for 2 minutes until very smooth with no lumps, scraping down the sides as needed. Add eggs one at a time, mixing on medium-low speed until each is incorporated. Add cream, vanilla extract, and salt, mixing on low speed until just combined. Sift the flour over the mixture and mix on low until fully incorporated, scraping the bowl as necessary.
  3. Bake: Pour the batter into the prepared pan. Bake for 50 to 60 minutes until the top is deeply golden brown, puffed up, and the center remains slightly jiggly. If the top begins to burn, gently cover it with aluminum foil until done.
  4. Cool: Remove the cheesecake from the oven and transfer it on the baking sheet to a wire rack. Let cool completely to room temperature. You may refrigerate it covered for up to 3 days if desired.
  5. Serve: Once cooled, remove the springform pan sides and peel back the parchment paper. Slice into desired portions and sprinkle with flaky sea salt if using. Serve and enjoy!

Notes

  • Room temperature ingredients help achieve a smooth batter without lumps.
  • Using parchment paper extending above the pan aids in easy removal.
  • Keep an eye on the cheesecake while baking to avoid excessive burning; use foil to cover if needed.
  • The slightly jiggly center will firm up as it cools for the perfect creamy texture.
  • Flaky sea salt topping adds a delightful salty contrast to the rich sweetness.
  • Can be stored in the refrigerator covered for up to 3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 50 to 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://recipesvibe.com/basque-cheesecake-tarta-de-queso-recipe/