By Trish Rapley - 9 September 2024

​Serves 10-12 people

A Basque cheesecake, also known as "tarta de queso," is a rich and creamy dessert from the Basque region of Spain.

This beautifully articulated cheesecake is characterized by its burnt, caramelized top and a smooth, custard-like interior that melts in your mouth.

Made with simple ingredients this cheesecake is baked at a high temperature to achieve its signature appearance and texture. It's also so unique because it has no crust making it the perfect indulgence for any occasion.

​For the Cheesecake Filling:

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300ml thickened cream

900g cream cheese (room temperature)

⅔ cup granulated sugar

⅓ cup flour
1 teaspoon lemon rind
1 teaspoon vanilla extract​

4 large eggs

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NOTES

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For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.  

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Before I whip the thickened cream I like to place

my mixing bowl into the freezer. It helps whip it up well but firm too! 

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I've always placed a baking tin with water in the bottom of my stove when I bake cheesecakes. This is for moisture and something that is a personal choice for me, I do it with cakes too. 

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The aim with this cheesecake is to not cook it so that the top looks burnt and it's a fine line between that perfect caramelised look to burnt! Towards the end, I keep a close eye on it to ensure it bakes out perfectly.​

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Method:

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Prepare the Baking Tin:

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• Preheat oven to 220°C / 425°F (200°C fan forced) with the shelf in the middle.

• Scrunch up well the desired amount of baking paper to fit into your baking tin - this gives the cheesecake that rippled look.

• Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.​

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Prepare the Cheesecake Filling:

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• In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.

• Add granulated sugar and lemon zest beat until well combined.

• In a separate bowl, whisk half of the cream with the flour - until it looks like a paste.

• Whisk in remaining cream and vanilla extract. 

• Slowly pour the cream mixture into the cream cheese bowl at medium speed.

• Then add the eggs one at a time ensuring they are mixed well before adding the next one - don't over beat.

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Assemble the Cheesecake:

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• Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.

• Bake for 45 min (up to 65 min possible) until top deep golden. Cool for 2 hrs on counter then place overnight in fridge uncovered.​​

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