Authentic San Sebastián Basque Burnt Cheesecake (Tarta de Queso)
Spain's world-famous crustless cheesecake from San Sebastián: baked intentionally at high heat to achieve a dramatically caramelized, dark bronzed top and an ultra-creamy, molten custard center.
Ingredients
Cheesecake Batter
- 900g full-fat cream cheese (Philadelphia style), softened at room temperature
- 1.5 cups granulated sugar (300g)
- 6 large free-range eggs (room temperature)
- 2 cups heavy whipping cream (35% fat)
- 1 tbsp all-purpose flour (for delicate structure)
- 1 tsp pure vanilla extract and 1/2 tsp fine sea salt
Instructions
Prep Pan with Rustic Parchment
Preheat oven to 220°C (425°F). Line a 9-inch springform pan with two overlapping sheets of parchment paper, pressing into the corners and letting the edges extend 2 inches above the rim.
Cream Cheese & Sugar
Beat softened cream cheese and sugar in a large bowl on medium-low speed for 2 minutes until smooth and sugar dissolves.
Add Eggs One by One
Add eggs one at a time, mixing gently after each until just incorporated. Do not whip too much air into the batter.
Add Cream & Flour
Pour in the heavy cream, vanilla, salt, and sifted flour. Whisk until silky smooth. Pour batter into the prepared pan.
Bake to Burnt Perfection
Bake at 220°C for 40 to 45 minutes until the top is deeply caramelized mahogany brown with dark edges, while the center still has a pronounced, dramatic wobble. Cool at room temperature for 4 hours before slicing.
Nutrition Facts
* Based on a 2,000 calorie diet.