Basque Burnt Cheesecake is the creamiest cheesecake ever and it's the most easy to make: you just need a whisk to mix all the ingredients. The burnt-caramelized top is slightly crispy and makes an amazing contrast with the creamy and sweet cheese filling.
This recipe, Tarta de Queso, is inspired by the original recipe that is made in La Viña Restaurant in San Sebastián (Basque region), but I have chosen to make a smaller cake beacause the original recipe requires 1 kg/2,2 pound of cream cheese (queso crema).
If you love cheesecake, you absolutley have to try this one, you will fall in love with this amazing cheesecake!
20 cm – 8-81/2 inch springform pan
Timer ( I use my iPhone)
700g Cream Cheese room temperature
280g Caster Sugar
5 Eggs, room temperature
18g All Purpose Flour
350ml Whipping Cream 35% fat (room temperature
1. In a large bowl place cream cheese, sugar and mix until creamy and well combined (Whisk attachment)
2. Add the eggs one at a time until creamy and combined (you don’t need to over mix).
3. Sift the flour then add and combine
4. Add the whipping cream and mix just until combined.
5. Prepare the pan: wet two parchment papers and press until remove all the water excess (the paper won’t be too wet! But just a little water will make your cheesecake even moister); line a 20 cm – 8 inch springform pan. You don’t have to be precise with the parchment paper.
6. Pour the cheesecake batter into the prepared pan.
7. Bake in preheated oven at 200°C-400°F for 50 minutes (non fan oven, heat lower and upper): the top will become dark, but if it’s going to burns too fast while baking, cover the cake with aluminum foil.
Use Level 6 if using a Breville Smart Air Oven
8. Remove from the oven and let cool completely at room temperature (at least 6 hours but the cake will taste better the next day just like they do in Spain!).
9. Unmold the cake and serve at room temperature.
10. You can store the leftovers in refrigerator for about 5-6 days and bring to room temperature before serving.