Tarta de Queso Vasca (Basque Burnt Cheesecake)
Why this recipe works
- High-heat bake: Baking at 220°C (430°F) gives the cheesecake its dark, caramelised surface while the centre stays soft and gently set.
- Creamy centre: Full-fat cream cheese, eggs and double cream create a rich batter that bakes into a smooth, custard-like middle.
- No crust needed: The simple batter keeps the focus on caramelised dairy, sweetness and texture rather than a biscuit base.
Get the most out of this recipe
Authenticity notes
- Basque-style finish: This style of cheesecake is recognised by its crustless structure, deeply browned top and creamy interior rather than a pale, evenly baked finish.
- Rustic parchment edges: The tall baking paper helps contain the rising batter and gives the cake its characteristic folded, slightly uneven sides.
Ingredient notes
- Use full-fat dairy: Full-fat cream cheese and double cream are important for the dense, creamy texture; lighter versions can make the filling less rich and less stable.
- Caster sugar blends cleanly: Caster sugar dissolves quickly into the cream cheese, helping the batter become smooth before the eggs and cream are added.
Timing notes
- Chill for cleaner slices: A short chill firms the centre enough for neater cutting; a longer chill gives a denser, more set texture.
- Serve slightly softened: If the cheesecake has been fully chilled, let it stand briefly before serving for a softer, creamier mouthfeel.
Common mistakes
- Do not bake until fully firm: The centre should still wobble when the tin is gently shaken; it will continue to set as it cools.
- Keep the oven hot: The high temperature is what creates the signature burnt top. Only reduce to 210°C (410°F) near the end if the surface is colouring before the edges have set.
- Stop once combined: After adding the eggs and cream, mix only until smooth to avoid incorporating too much air into the batter.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Line a 23 cm springform tin with baking paper, letting it rise well above the rim, and set the tin on a baking tray.
- Beat the cream cheese and caster sugar until very smooth and glossy, scraping down the bowl as needed. Add the eggs one at a time, beating just until each is fully incorporated.
- Beat in the vanilla extract. With the mixer on low, stream in the double cream and mix until the batter is silky and pourable, stopping as soon as it is combined.
- Pour the batter into the lined tin and bake for 30–35 minutes, until the top is deeply caramelised and the edges are set but the centre still wobbles when you gently shake the tin. If the top is colouring too quickly before the edges set, lower the oven to 210°C (410°F) for the final 5–10 minutes.
- Cool the cheesecake in the tin on a rack until it reaches room temperature. Chill for at least 45 minutes for cleaner slices, then unmould and slice.
Recipe notes
Tips
- For the smoothest batter, let the cream cheese and eggs sit at room temperature for 30 minutes before you start.
- Do not overbeat after adding the eggs and cream; mixing just to combine helps keep the centre creamy rather than airy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are safe for raw and lightly cooked preparations and ensure the cheesecake is baked until the centre reaches at least 70°C (160°F).
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 4 days
- Cover and refrigerate for up to 4 days. Freeze slices well wrapped for up to 2 months; defrost overnight in the fridge and serve chilled or let stand 20 minutes at room temperature.
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Recipe overview
- Servings: 8 servings
- Total time: 1h 45min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Milk
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