Basque Tarta de Queso: Burnt Style Cheesecake
This crustless cheesecake is famous for its browned caramelized top and ultra-creamy center. A staple of Basque country in France and Spain, this famous decadent dessert is sure to be a hit.
Equipment
- 9-inch Springform Pan
Ingredients
- 2 pounds Cream Cheese softened
- 1.5 Cups Sugar
- 6 Eggs beaten
- 1.75 Cups Heavy Cream divided
- 1.5 teaspoons Vanilla
- ⅓ Cup Flour
- 1 teaspoon salt
- 2 Tablespoons Butter Softened
Instructions
- Beat together the cream cheese and sugar until fluffy.
- Mix the beaten eggs with the vanilla and ¾ cup of heavy cream.
- Slowly add the egg mixture to the mixer with the mixer on low.
- Once added, slowly add the rest of the heavy cream. Mix until combined.
- Sift in the flour and salt and mix to combine.
- Use ½ of the softened butter to butter the springform pan and line with parchment paper. Butter the top of the parchment paper and add a second layer of parchment paper. Paper should reach about 2 inches above the top on the pan.
- Pour the cheesecake mixture into the parchment paper lined springform pan.
- Bake the Basque style cheesecake at 425 degrees for 30 minutes, then rotate 180 degrees.
- Continue to bake for an additional 25-35 minutes, or until the top of the cheesecake is darkly browned (not black.) The cheesecake may continue to darken after removing from the oven.
- Rest the cheesecake a room temperature for 1 hour, then place in the fridge and chill for at least 1 hour.
- Remove from the springform pan and serve.
Nutrition
Calories: 812kcalCarbohydrates: 49gProtein: 13gFat: 64gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 304mgSodium: 731mgPotassium: 253mgFiber: 0.1gSugar: 43gVitamin A: 2554IUVitamin C: 0.3mgCalcium: 165mgIron: 1mg
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