Name: Basque Cheesecake (Tarta de Queso) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 2 pounds cream cheese, room temperature; 1 1/2 cups granulated sugar; 6 large eggs, room temperature; 2 cups heavy cream; 1/4 cup all-purpose flour; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; Butter for greasing pan

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One bite of Basque Cheesecake (Tarta de Queso) and you’ll understand why this creamy, caramelized Spanish dessert has taken the world by storm. Effortlessly rustic with its signature deep golden crown and dreamy custard-like center, this recipe proves that you don’t need fancy crusts or complicated steps to make a show-stopping treat. Perfect for celebrations or a cozy night in, Basque Cheesecake (Tarta de Queso) is all about rich flavor and melt-in-your-mouth texture, all wrapped up in a beautifully imperfect, burnished package.

Basque Cheesecake (Tarta de Queso) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Basque Cheesecake (Tarta de Queso) lies in its minimalism—each ingredient is there to shine, and together they create a dessert that’s far greater than the sum of its parts. Don’t be tempted to substitute or skip; every element has a delicious job!

Cream cheese (2 pounds, room temperature): The superstar—make sure it’s fully softened for that ultra-smooth, creamy consistency.
Granulated sugar (1 1/2 cups): Sweetens and helps craft the caramelized, toasty top everyone adores.
Large eggs (6, room temperature): These bring structure and silkiness; letting them come to room temp prevents curdling.
Heavy cream (2 cups): Decadence alert! This gives the cheesecake its trademark custardy richness.
All-purpose flour (1/4 cup): Just enough to gently set the filling while keeping that unique jiggly softness.
Pure vanilla extract (1 teaspoon): Infuses the cheesecake with warmth and a bakery-quality aroma.
Salt (1/4 teaspoon): A touch that makes the sweetness and tang of the cream cheese pop beautifully.
Butter (for greasing pan): Keeps things from sticking, and adds just a hint of buttery flavor around the edges.

How to Make Basque Cheesecake (Tarta de Queso)

Step 1: Prep Your Pan and Oven

Start by preheating your oven to a toasty 400°F (200°C)—this hotter temperature is key for the signature “burnt” top. Butter a 9-inch springform pan generously, then line it with parchment paper so it rises at least 2 inches above the rim (trust me, it will puff up as it bakes!). This creates those artful, rustic folds and keeps all the luscious batter safely contained.

Step 2: Blend the Cream Cheese and Sugar

In a roomy mixing bowl, use your hand or stand mixer on medium speed to beat the cream cheese and granulated sugar together. This takes about 2 to 3 minutes, and you’re aiming for a perfectly smooth, creamy base—no lumps allowed! Scrape down the sides if needed to get every bit blended.

Step 3: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This step helps build that gorgeous, silky texture Basque Cheesecake (Tarta de Queso) is famous for. Take your time—the batter should look thick and glossy when you’re done.

Step 4: Pour in the Cream and Add Flavors

Switch the mixer to low and slowly stream in the heavy cream, letting it blend until fully incorporated. Follow with the vanilla extract and salt, then sift in the flour to ensure no clumping. Mix just until everything is combined and the batter is smooth—a few gentle stirs keeps the texture lovely!

Step 5: Bake to Perfection

Pour your luscious batter into the prepared pan. Gently tap it on the counter to release any air bubbles for a perfect crumb. Slide it onto the oven’s middle rack and bake for 50 to 60 minutes, until the top is deeply golden—almost burnt-looking—with a slightly jiggly center. Don’t worry if it cracks or browns unevenly; that’s all part of the magic.

Step 6: Cool, Chill, and Serve

Let the cheesecake cool to room temperature right in its pan—it’ll deflate a bit, and that’s exactly what you want. Then, pop it in the fridge for at least 4 hours (overnight is ideal) to let the texture set up into that signature creamy perfection. When you’re ready to serve, carefully lift the Basque Cheesecake (Tarta de Queso) out with the parchment and slice using a warm, clean knife for neat wedges.

How to Serve Basque Cheesecake (Tarta de Queso)

Garnishes

While Basque Cheesecake (Tarta de Queso) is a stunner all on its own, you can take it up a notch by adding a handful of fresh berries for a pop of color and tang. A light dusting of powdered sugar or a drizzle of warm chocolate sauce also pairs beautifully with its rich, creamy center.

Side Dishes

Serve this cheesecake alongside espresso or strong coffee for a classic Spanish café vibe. If you’re feeling indulgent, a scoop of vanilla or salted caramel ice cream on the side turns each slice into a truly special, restaurant-worthy dessert experience.

Creative Ways to Present

For a fun twist, try cutting the Basque Cheesecake (Tarta de Queso) into bite-sized squares and serving them on a platter as decadent party bites. You can also nestle slices onto plates scattered with candied citrus peels, spiced nuts, or even a spoonful of fruit compote to bring in some added flair.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly with plastic wrap or store them in an airtight container in the fridge. Basque Cheesecake (Tarta de Queso) will stay luscious for 3 to 4 days—if you can resist finishing it sooner!

Freezing

You can absolutely freeze Basque Cheesecake (Tarta de Queso) for up to a month. Just wrap the cooled, sliced pieces well in both plastic and foil (or pop them into freezer-safe containers). Thaw overnight in the fridge before serving—the flavor and texture remain beautifully intact.

Reheating

It’s best to enjoy this cheesecake cool or at room temperature, but if you prefer a hint of warmth, let slices sit out for 30 minutes or give them a quick 5- to 10-second zap in the microwave. Be gentle—overheating can change the creamy texture.

FAQs

Why does Basque Cheesecake (Tarta de Queso) have a burnt top?

That dramatic, caramelized top is intentional! Baking at a higher temperature creates a gorgeously deep golden crust while keeping the center luxuriously soft and custardy. It’s what gives this cheesecake its iconic appearance and delicate depth of flavor.

Can I skip the flour to make it gluten-free?

Yes! You can substitute an equal amount of cornstarch for the flour, or even omit it for a more custard-like texture. The cheesecake may be a touch softer, but the flavor will still be sensational.

Why does my cheesecake crack or deflate?

Cracking and deflating are all part of Basque Cheesecake (Tarta de Queso)’s rustic charm. The lack of crust and high heat give it a soufflé effect as it bakes; as it cools, it settles into a uniquely lovely, wobbly cake.

How can I tell when my cheesecake is done baking?

Look for a deeply golden (almost burnt) top and gently shake the pan—the center should jiggle like set Jell-O, not slosh around. Remember, it will firm up more as it cools and chills in the fridge.

Can I make Basque Cheesecake (Tarta de Queso) in advance?

Absolutely! In fact, chilling it overnight is highly recommended for the best flavor and texture. It’s a perfect make-ahead dessert for dinner parties, celebrations, or just treating yourself.

Final Thoughts

If you’re ready to wow your family and friends (or simply spoil yourself), give Basque Cheesecake (Tarta de Queso) a try. Its unforgettable silky texture, dramatic look, and simple method make it a standout treat that always gets rave reviews. I can’t wait for you to discover just how truly special this Spanish classic tastes, right from your very own kitchen!

Basque Cheesecake (Tarta de Queso) Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour 10 minutes (plus chilling)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy goodness of Basque Cheesecake, also known as Tarta de Queso. This crustless cheesecake hails from the Basque region of Spain, featuring a beautifully burnt top and a lusciously soft interior. It’s a simple yet elegant dessert that’s sure to impress your guests.

Ingredients

Scale

Cheesecake:

2 pounds cream cheese, room temperature
1 1/2 cups granulated sugar
6 large eggs, room temperature
2 cups heavy cream
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Additional:

Butter for greasing pan

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Butter a 9-inch springform pan and line it with parchment paper.
Prepare Batter: Beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in heavy cream, vanilla, salt, and flour until smooth.
Bake: Pour batter into pan and bake for 50-60 minutes until golden with a slight jiggle in the center.
Cool and Chill: Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve: Lift the cheesecake out with parchment, slice, and enjoy!