The BASQUE CHEESECAKE, or tarta de queso from the Basque Country, is a cheese cake originating from the Basque region, famous for its creamy texture and its characteristic burnt appearance. Unlike traditional cheesecakes, it has no cookie base and is baked at a high temperature, which gives it a dark, caramelized (almost burnt) surface while the interior remains creamy and soft.
The Basque cheesecake is baked in a pan lined with parchment paper, which gives it a rustic, imperfect look. Once removed from the oven, it should be allowed to cool completely because the interior will firm up slightly while still keeping a soft core.
The result is a rich and creamy cake with a delicate balance between sweetness and a mild smoky aftertaste from the caramelized crust.
Although Basque cheesecake is delicious on its own thanks to its rich flavor, you can add toppings to enhance it. Fresh berries (raspberries, blueberries, strawberries) for a sweet-tart contrast. Fruit jams or sauces such as blueberry, raspberry, or mixed berry. Lightly sweetened whipped cream for a delicate note. Salted caramel for a more intense sweet-and-salty combination.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 554.81 (Kcal)
- Carbohydrates 33.26 (g) of which sugars 31.48 (g)
- Proteins 11.10 (g)
- Fat 42.84 (g) of which saturated 0.97 (g)of which unsaturated 1.17 (g)
- Fibers 0.05 (g)
- Sodium 302.42 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 25 oz cream cheese (at room temperature)
- 1 1/4 cups granulated sugar
- 4 eggs (medium, at room temperature)
- 1 1/2 cups heavy cream (liquid)
- 2 1/2 tbsp all-purpose flour (Type 00)
YOU WILL NEED FOR THE BASQUE CHEESECAKE
- 1 Springform pan
- 1 Bowl
- Electric beaters
- 1 Sieve
- Parchment paper
PREPARATION BASQUE CHEESECAKE
First, to prepare the BASQUE CHEESECAKE, preheat the oven to 392°F (200°C) in conventional mode.
In a large bowl or in the bowl of a stand mixer place the cream cheese and sugar. Work them for 2 minutes until you obtain a smooth, lump-free mixture.
Add the eggs and blend them well until the mixture becomes slightly frothy. Then add the cream and incorporate it without whipping.
Add the sifted flour and mix it in thoroughly.
Grease a 8–9 inch (20–22 cm) springform pan and line it with parchment paper. It is essential that the parchment paper rises at least 2 inches (about 5 cm) above the rim of the pan, since the Basque cheesecake will puff up a lot during baking.
Pour the batter into the pan and place it in the center of the oven.
Bake the cake for about 45 minutes if you want a soft, creamy texture, or about 50 minutes for a firmer texture. Keep an eye on it after the first 30 minutes and if the top darkens too much, cover it with a sheet of aluminum foil and continue baking.
When it’s done, slightly open the oven door and let it cool slowly for 4–5 hours.
When it reaches room temperature, put it in the refrigerator and let it rest overnight.
Use a sharp knife heated under hot water and wiped dry before each cut. This will give you cleaner, neater slices.
STORAGE
The Basque cheesecake is a rather delicate dessert and its storage requires some care to maintain freshness and optimal texture. Here are some useful tips:
Room temperature (short term): The Basque cheesecake can be left at room temperature for a maximum of 1–2 hours. Beyond this period, it is preferable to store it in the refrigerator to prevent spoilage.
Refrigerator (medium term):
Cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods in the fridge.
In the refrigerator, it can last up to 3–4 days.
Freezing (long term):
If you want to store the Basque cheesecake for longer, you can freeze it. Wrap it first in plastic wrap and then in aluminum foil, or use an airtight container.
In the freezer, it can last up to 2 months. Before serving, let it thaw in the refrigerator overnight.
When frozen, the texture may change slightly, becoming less creamy, so it is always best consumed fresh.
