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Basque-Style Cheesecake
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.
12 to 16
Servings
Don’t begin making the batter until the cream cheese, eggs and crème fraîche are at room temperature. Also, be sure to use the paddle attachment, not the whisk, to avoid incorporating excess air into the batter. Finally, don’t be alarmed by how jiggly the cheesecake is when it comes out of the oven. As it cools and chills, it will set up beautifully.
1 hour
20 minutes active, plus cooling and chilling
Ingredients
-
4
large eggs, plus 3 large egg yolks, room temperature
-
321
grams (1½ cups) white sugar
Directions
-
01In a liquid measuring cup or small bowl, whisk together the whole eggs and yolks. In a stand mixer with the paddle attachment, mix the sugar, lemon zest and salt on low until fragrant, about 30 seconds. Add the cream cheese and beat on medium-low until no lumps remain, 2 to 3 minutes, scraping the bowl and paddle attachment a few times. With the mixer on low, slowly add the beaten eggs in 4 or 5 additions, occasionally scraping the bowl and mixing after each addition until fully incorporated, 15 to 20 seconds, before adding more. Scrape the bowl. With the mixer on low, add the crème fraîche a spoonful at a time. Detach the bowl from the mixer and stir with a silicone spatula, making sure to scrape the bottom and sides of the bowl. Cover and refrigerate until thoroughly chilled, at least 6 hours or up to 24 hours.
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