Basque Cheesecake - Creamy and delicious cheesecake
Basque cheesecake also known as "tarta de queso", comes from the Basque Country in Spain, where it has gained immense popularity thanks to its unique consistency and taste. Its creamy, almost "melted" consistency is due to the cream cheese, which makes the cake velvety and delicate. For the best effect, we recommend choosing cream cheese such as Philadelphia or Your Taste, thanks to which the cheesecake will be even more creamy and delicious.
Combined with a subtle vanilla note and a slightly crunchy crust on top, classic Basque cheesecake is a real feast for the senses. Its unique structure and rich flavor make it a great alternative to traditional cheesecakes.
Basque cheesecake recipe
Ingredients for cheesecake
- 800 g cream cheese such as Philadelphia
- 240 g sugar
- 4 eggs
- 240 ml heavy cream
- 1 teaspoon vanilla extract
Preparation of cheese mass
Preheat the oven to 220°C to reach the right temperature before putting the cake in. This will ensure that the dessert bakes evenly from the start, which will affect its texture and taste.
Prepare a 20 cm diameter baking tin by lining it with sheets of baking paper. Leave the paper slightly crumpled and uneven, which will give the cake its characteristic, rustic edges after baking. This effect adds a unique look and charm to the dessert.
Transfer the cheese to a large mixing bowl, then add the sugar. Mix the ingredients at low speed using a mixer, not a whisk. You can also do this with a spoon. The mass should be well combined with the sugar, but not aerated.
Add the cream, eggs and vanilla essence to the bowl with the cheese mass. Continue mixing on low speed until all ingredients are well combined, creating a uniform, velvety consistency of the cheese mass.
Bake the cheesecake for about 30 minutes, until the top is golden brown and golden brown. During this time, the cheesecake should rise slightly, but the center may still wobble slightly when the pan is shaken, this is normal. Once baked, the cake will firm up as it cools and chills, reaching the perfect consistency.
After removing from the oven, cool in a cool place, do not remove from the baking tin. Then put in the refrigerator overnight. The cheesecake will set and its structure in the middle will resemble melted cheese. This is the consistency of Basque cheesecake.
What is the difference between Basque cheesecake and regular cheesecake?
Basque cheesecake is characterized by a distinctly browned, almost burnt crust, the dough is creamy and soft, even slightly liquid in the middle. In traditional cheesecakes, the crust is usually lighter, the baked product has an even color, and the dough has a more compact and dense structure. Traditional cheesecake often uses cottage cheese or other cheeses with a more delicate flavor.
Basque Cheesecake it's an extraordinary pastry, and this one recipe allows you to prepare it in a simple way, maintaining the ideal consistency and taste. Its characteristic, golden edges and creamy interior make it an excellent choice for any occasion. Using only a few basic ingredients, you will create a delicious and impressive cake that will delight every dessert lover.
Check out our other cheesecake recipes and choose your favorite!
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