Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
1 hour 20 minutes active, plus cooling and chilling
Created in the 1990s by Spanish chef Santiago Rivera, Basque cheesecake, or tarta de queso vasca, has garnered global acclaim for its blistered, “burnt” surface and creamy-smooth center. The crustless cake bakes in a parchment-lined pan in a hot oven—no water bath needed—until the center is just barely set. Room-temperature dairy is key for ensuring a lump-free batter, but then thoroughly chilling the batter (at least 6 hours) before baking allows the cake to spend enough time in a hot oven to achieve dramatic coloring without overcooking. After much trial and error, we found that the style of springform pan makes a huge difference in how the cake bakes. For a pan with a light-colored finish, bake at 450°F; for a dark-colored pan, such as nonstick, 425°F is best. Start checking doneness after 40 minutes; a digital thermometer is best for testing the temperature. The cake keeps well in the refrigerator for at least three days. Basque cheesecake sometimes is served at room temperature, but we prefer it with a bit of a chill.
large eggs, plus 3 large egg yolks, room temperature
grams (1½ cups) white sugar