How to make Basque Cheesecake ‘Tarta De Queso’ easy

Basque Cheesecake ‘Tarta De Queso’ - Turned out great! Very moist.. Today I am sharing this Basque Cheesecake ‘Tarta De Queso’! A quick and easy dinner that is ready in under 35 minutes! Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any. Tarta de queso al horno, which loosely translates into oven-baked cheesecake. S., this deep, dark, and mysterious dessert is usually called Basque Burnt Cheesecake. I don't like to add the "burnt" part to the title, because this cheesecake is anything but—it's divine.

I love my 'Japanese Soufflé Cheesecake' and I love my 'Super Easy Baked Cheesecake' that is really easy and delicious. But, this one is even easier and I am loving it. Just mix all ingredients until smooth and bake in a hot oven.

You can cook Basque Cheesecake ‘Tarta De Queso’ with 7 Ingredients and 5 steps. See the following guide!

1. 250 g Cream Cheese *softened.
2. 1/3 cup Caster Sugar.
3. 2-3 Eggs *room temperature.
4. 1 cup Thickened Cream.
5. 1-2 tablespoons Plain Flour *optional, but it makes the texture better.
6. 1 tablespoon Lemon Juice.
7. 1 tablespoon Brandy *optional.

El boom de la tarta de queso del restaurante donostiarra La Viña parece no tener fin. El boom de la tarta de queso del restaurante donostiarra La Viña parece no tener fin. For decades, this crazy-dark tarta de queso was known only to locals at La Viña, a pintxos joint in San Sebastián, a city where diners flock to high-flying avant-garde Spanish restaurants. But as travelers discovered La Viña, word-of-mouth proclamations about "the best cheesecake, ever" caught fire.

1. Preheat oven to 220℃. Line base and sides of 18cm (OR smaller) cake tin with baking paper. *Note: The cake will rise quite a bit, though it will shrink when cooled..
2. Place softened Cream Cheese in a bowl, add Caster Sugar, and use a whisk to mix well. Gradually add lightly whisked Eggs and mix well until smooth..
3. Add Cream, Plain Flour, Lemon Juice and Brandy (*optional), and mix well. You can do the whole process using a blender. The mixture is very soft and runny..
4. Pour the mixture into the prepared cake tin. Bake for 30 minutes. The top will turn dark brown and it is normal, but you may wish to turn down the temperature..
5. Allow to cool completely in the tin. I recommend to chill it in the fridge when it is cool enough. Take the cake out of the tin just before you serve it..

By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon. There are two non-enzymatic browning reactions happening here. The first is the caramelization of the sugar, which creates aromatic compounds such as Diacetyl and Maltol, which give the top the flavor of caramel. By NANA OZAETA La tarta de queso vasca ha conquistado el paladar de los japoneses hasta el punto de convertirse en una tendencia que lleva más de un año en auge. It's entirely fitting, therefore, that they do an excellent Basque Burnt Cheesecake.