The Basque cheesecake, also known as "tarta de queso," is a delightful dessert originating from the Basque region of Spain. Known for its deeply caramelized top and creamy, almost custard-like center, it has gained popularity worldwide.

Its unique appearance and flavor set it apart from the traditional American cheesecake. This dessert was first made famous by Santiago Rivera of La Viña in Donostia-San Sebastián.

Key Features of Basque Cheesecake

A Burnt Top with a Barely Set Center

The Basque cheesecake is renowned for its burnt top, achieved by baking the batter at high temperatures. The outer layer develops a deep caramelization that contrasts beautifully with the creamy center. This burnt exterior offers a slight bitterness that perfectly balances the sweet and rich interior.

No Traditional Crust

Dear Lykkers! Unlike many other cheesecakes, the Basque variety is crustless. However, the high-temperature baking creates a natural "crust" on the bottom and sides, enhancing the texture and flavor.

Ingredients Required for Basque Cheesecake

2 pounds full-fat cream cheese (900g)

9 1/2 ounces granulated sugar (270g), divided

5 large eggs

2 yolks (35g)

8 fluid ounces heavy cream (240ml)

2 teaspoons vanilla extract

Zest of 1 lemon (about 1 1/2 teaspoons)

1 teaspoon kosher salt

2 tablespoons all-purpose flour (16g)

This is the best cheesecake!! Traditional Spanish Basque Cheesecake / korean street food

Video by JJin Food

Steps to Prepare Basque Cheesecake

Preparing the Cake Pan

Line a 9-inch springform pan with parchment paper, ensuring the edges extend at least 1 to 3 inches above the rim. Grease the pan lightly for easier removal later.

Mixing the Batter

In a stand mixer, combine cream cheese and sugar until smooth and lump-free. Add eggs one at a time, followed by the yolks, ensuring each addition is fully incorporated. Mix in the heavy cream, vanilla extract, lemon zest, and salt until the batter is homogenous. Finally, sift in the flour and mix until just combined. Chill the batter for 30 minutes to 1 hour.

Baking the Cheesecake

Preheat the oven to 400°F (200°C). Pour the batter into the prepared pan, sprinkle the top with the remaining sugar, and bake on a rimmed baking sheet. Rotate the pan halfway through baking for even coloring. The cheesecake is ready when the top is deeply browned, and the center is still slightly wobbly.

Cooling and Serving

Let the cheesecake cool in the pan for 1 hour, then refrigerate uncovered for at least 4 hours. When ready to serve, remove the springform sides, transfer the cake using the parchment, and slice with a sharp tool. It can be served chilled or at room temperature.

Storage and Make-Ahead Tips

Basque cheesecake can be prepared up to three days in advance. Once it has cooled to room temperature, wrap it tightly in plastic wrap and refrigerate. Leftovers can also be stored this way for up to three days.

Tips for Perfect Results

Getting the Burnished Top

For an even deeper caramelized color, place the cheesecake under the broiler for a brief time, keeping a close eye to avoid burning.

Temperature Control

Ensure the internal temperature of the cheesecake reaches between 150-155°F (65.5-68°C) for a perfect texture. Use an instant-read thermometer for accuracy.

Basque cheesecake offers a unique blend of flavors and textures, making it a standout dessert for any occasion. Its burnt top, creamy center, and crustless base make it an indulgent treat that is surprisingly simple to prepare. With proper techniques and attention to detail, this iconic dessert is sure to impress.