Basque Cheesecake Recipe
Basque Cheesecake Recipe
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Basque Cheesecake Recipe
Basque cheesecake Recipe, also known as “Tarta de Queso,” is a rich and decadent dessert originating from Spain’s Basque region. Unlike traditional cheesecakes, Basque cheesecake features a caramelized, dark brown top, giving it a unique flavor and appearance. This easy to follow Basque cheesecake recipe combines a creamy, smooth filling with a slightly charred exterior, making it a show stopping dessert for any occasion.
Description
Basque cheesecake Recipe is a popular dessert that has gained worldwide recognition due to its bold flavor and simplicity. This cake is characterized by its smooth and creamy interior, with a dark, burnt top that gives it an edge over other cheesecakes. The recipe, originating from La Viña restaurant in San Sebastián, Basque Country, has been embraced globally for its incredible flavor, texture, and ease of preparation. Unlike its New York style counterparts, Basque cheesecake does not have a crust, which further enhances its creamy texture and rich taste.
The beauty of Basque Cheesecake Recipe lies in its contrast of flavors. The caramelized top provides a slightly bitter contrast to the sweet, velvety filling. The texture is silky and light, and it melts in your mouth, offering an unforgettable experience. As the cheesecake bakes, the high temperature causes the top to darken and form an almost burnt layer, adding to its unique appeal.
Ingredients
- 2 pounds (900g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) whole milk
- 1 tablespoon all-purpose flour
- A pinch of salt
- Parchment paper (for lining the pan)
Instructions
- Preheat the oven and prepare the pan:
Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) round springform pan with parchment paper, ensuring that the paper comes up above the edge of the pan. This will help the cheesecake to release easily once baked. - Mix the cream cheese and sugar:
In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until it becomes smooth and creamy. Gradually add the sugar, mixing until fully incorporated. Scrape the sides of the bowl as needed. - Add the eggs one at a time:
Add the eggs one by one, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next one. - Add the cream, milk, flour, and salt:
With the mixer on low speed, add the heavy cream and whole milk, followed by the flour and a pinch of salt. Continue mixing until everything is well combined. You should have a smooth, liquid batter. - Bake the cheesecake:
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for about 50 minutes, or until the top of the cheesecake is deeply golden brown and cracked, while the center remains slightly jiggly. The cheesecake will firm up as it cools. - Cool and serve:
Let the cheesecake cool in the pan for at least 2 hours at room temperature. Once cooled, remove it from the springform pan and transfer it to a serving plate. Serve at room temperature or slightly chilled.
Notes
- Burnt Top: The characteristic burnt top is crucial to this recipe, so don’t be afraid of the dark coloration. It enhances the flavor and provides a signature Basque cheesecake look.
- Serving Tips: Serve the cheesecake with fresh fruit, a drizzle of caramel sauce, or a light dusting of powdered sugar for added flavor. However, it is just as delicious on its own.
- Storing: Basque cheesecake can be stored in the refrigerator for up to 5 days. It is best enjoyed at room temperature for the creamiest texture.
- Variations: You can experiment by adding a tablespoon of lemon zest for a hint of citrus or a teaspoon of cinnamon for warmth.
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Basque Cheesecake Recipe
Ingredients
- 2 pounds 900g cream cheese, room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1/2 cup 120ml heavy cream
- 1/4 cup 60ml whole milk
- 1 tablespoon all-purpose flour
- A pinch of salt
- Parchment paper for lining the pan
Instructions
- Preheat the oven and prepare the pan:
- Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) round springform pan with parchment paper, ensuring that the paper comes up above the edge of the pan. This will help the cheesecake to release easily once baked.
- Mix the cream cheese and sugar:
- In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until it becomes smooth and creamy. Gradually add the sugar, mixing until fully incorporated. Scrape the sides of the bowl as needed.
- Add the eggs one at a time:
- Add the eggs one by one, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next one.
- Add the cream, milk, flour, and salt:
- With the mixer on low speed, add the heavy cream and whole milk, followed by the flour and a pinch of salt. Continue mixing until everything is well combined. You should have a smooth, liquid batter.
- Bake the cheesecake:
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for about 50 minutes, or until the top of the cheesecake is deeply golden-brown and cracked, while the center remains slightly jiggly. The cheesecake will firm up as it cools.
- Cool and serve:
- Let the cheesecake cool in the pan for at least 2 hours at room temperature. Once cooled, remove it from the springform pan and transfer it to a serving plate. Serve at room temperature or slightly chilled.
Notes
- Burnt Top: The characteristic burnt top is crucial to this recipe, so don’t be afraid of the dark coloration. It enhances the flavor and provides a signature Basque cheesecake look.
- Serving Tips: Serve the cheesecake with fresh fruit, a drizzle of caramel sauce, or a light dusting of powdered sugar for added flavor. However, it is just as delicious on its own!
- Storing: Basque cheesecake can be stored in the refrigerator for up to 5 days. It is best enjoyed at room temperature for the creamiest texture.
- Variations: You can experiment by adding a tablespoon of lemon zest for a hint of citrus or a teaspoon of cinnamon for warmth.
