Tarta de Queso, or Spanish cheesecake, is a rich, creamy dessert that’s beloved in Spain, especially the famous Basque-style cheesecake. Unlike the traditional American-style cheesecake, this one is baked at a high temperature to achieve a beautifully caramelized, almost brûléed top and a super creamy interior.
Here’s a simple recipe for making a Tarta de Queso (Spanish cheesecake):
Tarta de Queso (Spanish Cheesecake) Recipe
Ingredients:
- 2 pounds (900g) cream cheese, softened (use full-fat for the creamiest texture)
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) heavy cream
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp all-purpose flour (optional, but helps with structure)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 450°F (230°C). This high temperature will give the cheesecake its signature caramelized top.
2. Prepare the Springform Pan:
- Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper, leaving some extra paper hanging over the sides. This is important because the cake will rise and overflow slightly while baking.
3. Make the Cheesecake Batter:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy (about 2-3 minutes).
- Add the sugar and mix until fully incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Mix until fully smooth.
- If using flour, sift it in and gently fold it into the batter, but this step is optional. It helps give the cheesecake a little more structure, but the cake is perfectly delicious without it.
4. Bake the Tarta de Queso:
- Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until the top is deeply golden brown and the center is slightly jiggly but set. It should look like it’s almost overcooked on top. This high-temperature baking is what gives the Tarta de Queso its signature burnt look.
5. Cool the Cheesecake:
- Let the cheesecake cool in the pan at room temperature for about 30 minutes, then transfer it to the fridge to cool completely for at least 3-4 hours (or overnight for best results).
6. Serve:
- Once fully chilled, remove the cheesecake from the springform pan. If desired, you can remove the parchment paper, leaving the caramelized top visible.
- Slice and serve as is, or with fresh berries or a berry compote on top for extra flavor and color.
Notes:
- Texture: Tarta de Queso has a smooth, almost custard-like texture inside, with a rich and creamy flavor. It is not as dense as traditional American cheesecake.
- Serving Tip: Serve chilled for the best flavor and texture.
This Tarta de Queso is a delicious, indulgent dessert that’s easy to make and brings a taste of Spain to your kitchen. The slightly burnt, caramelized top is a key feature that makes it unique and so tasty!
Let me know if you need any other tips or variations for the recipe!