About the Recipe
Basque cheesecake is a rich, crustless dessert known for its deeply caramelized, almost burnt top and creamy interior. Originating from the Basque region of Spain, this cheesecake is made with simple ingredients like cream cheese, sugar, eggs, and cream, and is baked at a high temperature to create its signature dark, golden exterior. The result is a perfect balance of a slightly bitter outer layer and a smooth, sweet filling.
The Basque cheesecake, or "tarta de queso," was created in the 1990s by Santiago Rivera, the chef at La Viña, a restaurant in San Sebastián, Spain. Unlike traditional cheesecakes, this version is crustless and baked at a high temperature, which gives it its characteristic burnt top and creamy center. Its popularity grew in Spain and later spread internationally, with chefs and home bakers alike embracing its simple preparation and unique flavor. Today, the Basque cheesecake has become a beloved dessert worldwide, known for its rich, caramelized surface and luscious texture.
Ingredients
540 g Cream cheese
5 g Salt
135 g Powdered sugar
270 g Fresh cream
170 g Whole eggs
30 g Cornstarch
5 g Vanilla
Preparation
Mixture
Step 1
In the bowl of a stand mixer, add the cream cheese, salt, and powdered sugar. Turn on the machine, equipped with the paddle attachment, at medium-low speed. It’s important to use the paddle to avoid incorporating air.
Step 2
In a tall glass, add the eggs, cream, cornstarch, and vanilla bean seeds, then blend with a hand blender until all the ingredients are fully mixed.
Step 3
Gradually incorporate the mixture into the cream cheese base, adding it little by little in several stages.
Step 4
Meanwhile, carefully line a springform pan with two overlapping sheets of parchment paper.
Step 5
Pour the mixture into the pan and bake in a static oven at 250°C (480°F) for 16 minutes, adjusting the cooking time to your preference.
Serving
After baking, let the cheesecake cool in the fridge for at least 6 hours. Remove from the pan, place on a serving plate, fold the parchment paper inward, and serve.