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Basque Cheesecake (Tarta de Queso)

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Basque Cheesecake, also known as Tarta de Queso, is a rich and creamy Spanish-style cheesecake with a deeply caramelized top and a silky custard-like center. Its rustic appearance and bold flavor make it an unforgettable dessert.

Ingredients

  • 2 pounds full-fat cream cheese, room temperature
  • 1 1/3 cups white granulated sugar
  • 5 large eggs, room temperature
  • 1 1/4 cups heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine sea salt
  • 1/4 cup all-purpose flour
  • Optional flaky sea salt for topping

Instructions

  1. Preheat the oven to 400°F. Line a 9-inch springform pan with two large crisscrossed sheets of parchment paper, pressing the parchment into the pan and allowing it to extend above the sides. Place the pan on a baking sheet.
  2. In a large mixing bowl, beat the cream cheese and sugar on medium speed for about 2 minutes until completely smooth.
  3. Add the eggs one at a time, mixing on medium-low speed until each egg is incorporated before adding the next.
  4. Add the heavy cream, vanilla extract, and salt. Mix on low speed until combined.
  5. Sprinkle the flour over the batter and mix on low speed until smooth and evenly incorporated.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50 to 60 minutes until the top is deeply golden brown, puffed, and the center remains slightly jiggly.
  8. Transfer to a wire rack and cool completely to room temperature.
  9. Remove the springform sides, peel back the parchment, slice, and serve. Sprinkle with flaky sea salt if desired.

Notes

  • Room-temperature ingredients help create a smooth batter.
  • If the top browns too quickly, loosely cover with aluminum foil during baking.
  • For a firmer texture, refrigerate for several hours before serving.
  • Store covered in the refrigerator for up to 3 days.
  • Serve with fresh berries or a light fruit compote if desired.

Nutrition

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