Many of you who follow me on social media know that baking desserts isn’t something I often do. However, every time I step into the world of pastry, I’m surprised and delighted with the results!
One of my favorite discoveries has been the Basque Cheesecake, also known as Tarta de Queso Vasca. This dessert has taken the world by storm with its rustic simplicity and unique flavor. The best part? It’s incredibly easy to make!
A Spanish Classic with Global Appeal
Created in the 1990s by Santiago Rivera at the iconic La Viña Restaurant in San Sebastián, Spain, this cheesecake has become a global sensation. Its burnt caramelized crust and creamy, almost molten interior are what set it apart.
Unlike traditional cheesecakes, which often have a biscuit crust, the Basque Cheesecake is free of frills. Its magic lies in the simplicity of the ingredients: cream cheese, heavy cream, eggs, sugar, and flour. The high baking temperature creates its signature caramelized exterior, while the inside remains silky and indulgent.
Fun Fact: The burnt appearance, which might seem like a baking mistake, is one of the dessert’s most celebrated features. The caramelized surface adds depth to the flavor and contrasts beautifully with the creamy center.
My Recipe for Basque Cheesecake
Here’s a simplified version to try at home:
Ingredients:
500g of cream cheese (room temperature)
2 tbsp of sifted cake flour (50g)
1 tsp of cornstarch
100g of sifted sugar
3 large eggs
1 cup of heavy cream (room temperature)
1 tbsp lemon juice
1 tbsp vanilla extract (or Sauternes wine for an aromatic twist)
A generous pinch of salt
Instructions:
Preheat your oven to 230°C (450°F).
Line a 15cm (6-inch) springform pan with parchment paper, leaving overhangs on the sides.
Beat the cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until well combined.
Add the eggs one at a time, mixing thoroughly after each addition.
Sift in the flour and cornstarch, mixing gently.
Stir in the heavy cream, lemon juice, vanilla (or wine), and salt, ensuring everything is well combined.
Pour the mixture into the prepared pan and bake for 25-30 minutes for a creamy center or up to 35 minutes for a firmer texture.
Allow it to cool for at least 4 hours before serving.
Tip: Use a smaller pan to get a taller cheesecake with an even creamier texture!
A Brazilian Twist: Goiabada Sauce
To add a tropical touch, I recommend serving the cheesecake with a warm goiabada guava) sauce. The fruity sweetness of guava pairs beautifully with the creamy, caramelized cake, creating a unique fusion of flavors.
Wine Pairing Suggestions
Without the guava sauce, pair with Sauternes or Jurançon for their balanced acidity and sweetness.
For a Spanish touch, try Pedro Ximénez Sherry, a rich and velvety wine from Andalusia.
If serving with guava sauce, a rosé sparkling wine is perfect for cutting through the cheesecake’s richness and complementing the fruity flavors.
A Note on the French Basque Cake
While the Basque Cheesecake has its roots in Spain, there is another dessert called the Gâteau Basque, originating from the French Basque Country. Unlike the cheesecake, it features a buttery crust and is filled with custard or cherry jam. Stay tuned for more about this classic soon!
If you make this cheesecake, don’t forget to share it on social media and tag me at @liviad.guimaraes! This festive dessert is perfect for the holiday season—and one of my absolute favorites. 🎄
If you want to learn more about pastries, winepairings, get in touch here and schedule your personalized experience with me!!
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