Basque Cheesecake

5 from 1 vote

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.

Prep Time15

Cook Time45

cooling2

Total Time3

Course: Dessert

Cuisine: Spanish

Diet: Gluten Free

Keyword: Basque Cheesecake, Burnt Basque cheesecake

Servings:

Calories: 319kcal

Author: Maricel

Equipment

6" x 3" baking pan
15" x 15" parchment paper

Ingredients

250 g cream cheese softened
2 eggs
2 tbsp sour cream
1 tbsp cornstarch
¼ tsp salt
2 tsp lemon juice
1 tsp pure vanilla extract
¾ cup condensed milk
¼ cup evaporated milk sub with heavy cream

US Customary - metric

Instructions

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.

Make the Basque Cheesecake batter

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.

Baking the Basque Cheesecake at high temperature

Slide in the center middle rack of the preheated oven at 425°F for about 35 to 45 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.

Video

Notes

Preheating- Make sure to preheat the oven for 10 to 15 minutes before baking the Basque cheesecake and bake at high temperature to ensure browning the exterior.

Baking time and oven temperature are important for the texture and taste of the Basque cheesecake. Every oven is different and you may need to adjust the time and temperature. Check the basque cheesecake after 25 to 30 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.

Let it cool in a pan at room temperature. Refrigerate for at least a couple of hours or overnight until completely set.

Removing from the baking pan Hold the excess hanging parchment paper and carefully lift the Basque cheesecake out of the pan.

To serve at room temperature. Take it out of the fridge 30 minutes to an hour before serving or microwave 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.

Nutrition