This Basque Cheesecake, also known as Tarta de Queso, is a rustic Spanish-style cheesecake famous for its deeply caramelized “burnt” top and creamy, custard-like interior.
By using a loaf pan, you can make a smaller version that’s just as luscious — perfect for small gatherings or late-night dessert cravings.
It’s foolproof, crust-free, and absolutely melts in your mouth!
Ingredients
- 1 cup (225 g) cream cheese, softened
- ⅓ cup (65 g) granulated sugar
- 1 large egg
- 1 egg yolk
- ½ cup (120 ml) heavy cream
- ½ tsp vanilla extract
- ½ tbsp all-purpose flour (or cornstarch for gluten-free)
- Pinch of salt
(Optional: zest of ½ lemon for a subtle brightness)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 430°F (220°C).
Line a loaf pan (8×4 inch / 20×10 cm) with parchment paper, leaving overhang on the sides for easy removal.
Wrinkle the paper for that rustic Basque look.
Step 2: Make the Batter
- In a mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add the egg and egg yolk; mix until combined.
- Pour in the heavy cream and vanilla extract, then sift in flour and salt.
- Whisk gently until smooth — do not overbeat (you don’t want too much air).
Step 3: Bake
- Pour the batter into the prepared loaf pan.
- Bake for 35–40 minutes, until the top is dark brown and the center is still slightly jiggly.
- For a softer, more custardy texture → 35 minutes.
- For a firmer texture → up to 45 minutes.
- Don’t worry if the top looks “burnt” — that’s exactly what makes it authentic!
Step 4: Cool and Chill
- Let the cheesecake cool completely in the pan.
- Transfer to the fridge and chill for at least 4 hours (or overnight).
- Lift it out using the parchment paper and slice into thick, creamy bars.
Serving Ideas
- Serve cold or at room temperature.
- Add a dusting of powdered sugar or drizzle with honey.
- Pair with espresso, berries, or a spoonful of whipped cream.
- For a Spanish touch, serve with a small glass of sherry or sweet wine.
Tips for Success
- Always use room-temperature cream cheese for a smooth texture.
- Line the pan generously — the cheesecake puffs up while baking.
- Don’t overbake; the middle should wobble slightly for that creamy core.
- The flavor deepens beautifully after chilling overnight.
Optional Flavor Twists
- Lemon Basque Cheesecake: Add 1 tsp lemon zest and 1 tsp juice.
- Chocolate Basque Cheesecake: Mix in 1 tbsp cocoa powder.
- Coffee Basque Cheesecake: Add 1 tsp instant espresso powder for a deep flavor.
Quick Summary
Prep Time: 10 minutes
Bake Time: 40 minutes
Chill Time: 4 hours
Yields: 6–8 slices