This Basque Cheesecake also known as “Tarta de queso” is a flavorful no-crust burnt cheesecake that is creamy smooth and so easy to make. Baked at high temperature until the exterior is deeply caramelized and charred.
This popular Basque cheesecake originated in Spain and has been popular online since the 2010s. Created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain.
The traditional Basque cheesecake recipe is made of cream cheese and a small amount of flour with basic custard ingredients; eggs, sugar, and cream. For flavoring, vanilla, and lemon juice are added.
The difference between the Basque cheesecake to the normal cheesecake.
Basque cheesecake is crustless and baked until deeply caramelized and charred at a high-heat temperature. While the normal cheesecake has a crust that is baked low and slow in a water bath.
The taste and texture of the Basque Cheesecake are crossed between the classic Egg pie and the traditional baked cheesecake. However, it has a more distinct taste with a smoky flavor from the charred exterior.
My version of Burnt Basque Cheesecake Ingredients:
Cream cheese – good quality full-fat cream cheese, softened to room temperature, and spreadable consistency.
Sour cream – like the traditional cheesecake it gives extra creaminess and adds tang to balance the flavor.
Cornstarch – a small amount to add texture and helps the cheesecake to set quickly.
Condensed milk – to add extra creaminess and sweeten the basque cheesecake. It’s a creamy sugar substitute. Leftover condensed milk can be frozen.
Evaporated milk – milky and creamy, also a lower calorie and cheaper substitute to heavy cream.
Lemon juice – a small amount hides the eggy taste and balances the flavor.
Pure Vanilla Extract – enhances the cheesecake flavor.
How to Make Basque Cheesecake
Preheat the oven to 425°F. It needs to be preheated for 15 minutes. While preheating the oven, prepare the baking pan and make the Basque cheesecake batter.
Line the baking pan with parchment paper. I used a 6″ x 3″ round baking pan and 15″ x 15″ parchment paper. Press into the baking pan with the excess hanging over the edge. I used a bit smaller round baking pan to easily mold the parchment paper into the pan. You will need the parchment paper hanging out of the baking pan, to hold and be able to lift the cheesecake out of the pan.
Make the Basque Cheesecake batter
Combine the softened cream cheese, sour cream, and cornstarch in a medium-sized bowl. Mix until incorporated. You can use a rubber spatula and whisk or a stand mixer with a paddle attachment.
Add the eggs one at a time, and mix until smooth. Then add the lemon juice, vanilla, condensed milk, and evaporated milk or substitute with cream. Mix until well blended.
Strain in a mesh strainer to remove lumps of cream cheese and to ensure a smooth consistency.
Pour into the prepared baking pan with the parchment paper. Remove air bubbles by swirling the cake tester or toothpick. Or tap on the counter to knock out air pockets.
Baking the Basque Cheesecake at a high temperatureÂ
Slide in the center middle rack of the preheated oven at 425°F for about 30 to 35 minutes or until dark golden brown but still a bit jiggly in the middle.
Please note: The baking time and oven temperature are important for the texture and taste of the Basque cheesecake. Every oven is different, you may need to adjust the time and temperature. Check the basque cheesecake after 20 to 25 minutes of baking. Then continue baking depending on how you like it to turn out.
For a dark brown top broil for a few seconds or to your liking. Keep an eye on it. You don’t want to burn it too much. Otherwise, the top will be too bitter.
Remove the Basque Cheesecake from the oven and let it cool in a pan at room temperature. Refrigerate for a couple of hours until completely set.
Removing from the baking pan. Hold the excess hanging parchment paper and carefully lift the Basque cheesecake out of the pan. Then carefully pull back the parchment paper away from the Basque cheesecake.
Slice and serve chilled or at room temperature. To serve at room temperature. Take it out of the fridge 30 minutes to an hour before serving or microwave it for a few seconds.
Storing
This is also a great make-ahead dessert or snack. Refrigerate for up to 5 days and freeze for up to 3 months in a sealed container.
More Cheesecake RecipesÂ
No-bake Strawberry Swirl Cheesecake
What to serve with the Basque Cheesecake
You can enjoy it as is or you can serve it with chocolate ganache, blueberry pie filling, or any fruit compote you like.
Basque Cheesecake
Ingredients
Equipment
Method
- Preheat the oven at 425°F. Line the baking pan with parchment paper. Press into the baking pan with the excess hanging over the edge.
- Combine the softened cream cheese, sour cream, and cornstarch in a medium-sized bowl. Mix until incorporated. Use a rubber spatula and whisk or a stand mixer with a paddle attachment.
- Add the eggs one at a time, and mix until smooth. Then add the lemon juice, vanilla, condensed milk, and evaporated milk or substitute with cream. Mix until well blended.
- Strain in a mesh strainer to remove lumps of cream cheese and to ensure a smooth consistency.
- Pour into the prepared baking pan with the parchment paper. Remove air bubbles by swirling the cake tester or toothpick. Or tap on the counter to knock out air pockets.
- Slide in the center middle rack of the preheated oven at 425°F for about 30 to 35 minutes or until dark golden brown but still a bit jiggly in the middle.
- Cooling the Basque Cheesecake. Remove from the oven and let it cool in a pan at room temperature. Refrigerate for a couple of hours until completely set.
- Removing from the baking pan. Hold the excess hanging parchment paper and carefully lift the Basque cheesecake out of the pan.
- Slice and serve chilled or at room temperature.
