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Rich, creamy, and toasty Basque Burnt Cheesecake.
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Best Burnt Basque Cheesecake

With a caramelized top that borders on burnt and a rich and creamy center, Burnt Basque Cheesecake (Tarta de Queso) is a mind-blowingly delicious combination of textures and tastes that comes together with little effort from just a handful of ingredients.
Course Dessert
Cuisine Best, Spanish
Keyword cake, cheesecake, party food, sweets
Level Beginner
Main Ingredient Cheese
Diet Vegetarian
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings
Calories 362kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 226 grams cream cheese (cold)
  • 1 cup heavy cream (cold)
  • 100 grams granulated sugar
  • 2 large eggs (cold)
  • 15 grams cake flour
  • ½ teaspoon vanilla extract
Grams + US Cups - US Standard

Instructions

  • Preheat the oven to the 450°F (230°C).
  • Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.
    6-inch cake pan lined with parchment paper for making Basque Cheesecake.
  • Add 226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams cake flour, and ½ teaspoon vanilla extract to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you're in a rush.
    226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams cake flour, ½ teaspoon vanilla extract
    Ingredients for Basque Cheesecake being mixed in a blender.
  • Pour the mixture into the prepared pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
    Removing bubbles from the cheesecake batter by dropping the pan on a flat surface.
  • Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven but this will vary on your oven (see headnotes above for more information). The cake should still be very jiggly in the center when you remove it from the oven.
    Basque Cheesecake in the oven.
  • Let the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
    Burnt Basque Cheesecake cooling on a rack.
  • To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.
    To cut clean slices from Basque Cheesecake, heat your knife with boiling water between each cut.

Video

Nutrition

Calories: 362kcal | Carbohydrates: 22g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 150mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 1168IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.4mg