Description
Basque Cheesecake (Tarta de Queso) is a rich, crustless cheesecake with a deeply caramelized top and an ultra-creamy, custard-like center, baked at high heat for bold flavor and rustic appeal.
Ingredients
- 24 oz (680 g) full-fat cream cheese, softened
- 1 1/4 cups granulated sugar
- 5 large eggs
- 1 1/4 cups heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Line a 9-inch springform pan with parchment paper, allowing it to extend above the sides.
- In a large bowl, beat the cream cheese and sugar until completely smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the heavy cream, vanilla extract, and salt until fully combined.
- Sift in the flour and mix just until smooth, avoiding overmixing.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes, until the top is deeply golden brown and the center still jiggles.
- Remove from the oven and let cool completely in the pan.
- Refrigerate for at least 4 hours before serving.
Notes
The dark top is intentional and adds caramelized flavor.The center should remain soft and creamy.Cracks and an uneven surface are normal.For a firmer texture, bake 3–5 minutes longer.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 190mg
