Tarta de Queso - Basque Cheese Cake

A Basque cheesecake is distinct from its American counterpart as it has no crust and its center is incredibly creamy and smooth rather than dense and firm.  In addition, because it is baked at a much higher temperature and not in a water bath, the top of a Basque cheesecake tends to crack and caramelize, often being referred to as “burnt”.  It derives its names because La Viña, a restaurant in San Sebastian in the Basque country, developed a recipe that is considered to be the best in the country.  In Spain, it is customary to enjoy this dessert with a glass of a sweet jeréz such as Pedro Ximénez.

2 pounds cream cheese

1 3/4 cup sugar

4 eggs

1 3/4 cup heavy cream

1 teaspoon vanilla

½ teaspoon salt

Zest of one orange

3 tablespoons all-purpose flour, sifted

Preheat oven to 400°F (205°C)

Line the bottom and sides of a 9-inch springform pan with parchment paper, leaving 2-3 inches overhanging the top of the pan.  This will help remove the cheesecake from the pan .  A Basque cheese has a very rustic look and that is partly achieved by pressing an entire sheet of parchment paper into the spring form pan and pleating it where it begins to crease. Set the pan aside.

Either using a hand mixer or a standup mixer fitted with the paddle attachmen, cream the sugar and the cream cheese until you get a smooth batter.  Gradually add the eggs followed by the cream and mix until fully incorporated.  Add the vanilla, salt and orange zest.  Finally, fold in the flour gently.

Pour the batter into the prepared pan and bake 40-50 minutes or until browned all over the top.  The cake will be jiggly in the center and it may seem underbaked… But that is exactly what you want to ensure the interior remains creamy when cooled and set.  Allow it to cool at room temperature for about four hours before serving.  When ready to serve, unlatch the spring form and remove the pan side.  Transfer to a serving platter by carefully holding it by the parchment paper overhang.  Once on the platter, peel the parchment paper back and cut into wedges.

You can also keep the cheesecake for up to three days in the refrigerator as long as you cover it with plastic wrap.  Allow it to come to room temperature before serving.

Note: Depending on the depth of your springform pan you may have some batter leftover. It’s ok to bake the remaining batter in a smaller cake pan or ramekin.