Tarta de queso is Spain’s version of cheesecake. Traditional to the Basque Country, this cheesecake is a little different, so throw out your preconceptions of how cheesecake is supposed to look and taste. Get ready for three main departures from traditional cheesecake. First, the top is toasty brown and even a little cracked. Second, the addition of goat or sheep’s cheese gives the final product a savory note that balances the dessert beautifully. Lastly, this cake has no crust, and trust me, you don’t miss it. You have some versatility here in the types of cheeses used, so experiment as you like. I had a memorable slice of this type of cheesecake in a Madrid restaurant that used blue cheese in place of goat cheese—incredible!

Tarta de Queso (Basque-style Cheesecake)

Category

Category name

Serves

Makes 1 cake

Ingredients

  • 2 ⅔ cups cream cheese, softened at room temperature
  • 1 ¾ cups goat cheese, softened at room temperature
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 large eggs plus 1 egg yolk
  • ¼ cup all-purpose flour
  • 1 ¾ cups heavy cream

Method

  1. Preheat oven to 425°F. Do not use the convection fan. Position a rack in the bottom third of the oven and remove any other racks above it so that there is plenty of clearance for the parchment paper lining to fit without touching the roof of the oven.
  2. Prepare a 9-inch springform pan by spraying the bottom and sides lightly with cooking spray. Push a 19 to 20-inch piece of parchment down into the pan, pressing it to tightly line the bottom and creasing it so that it sticks up the sides. Spray the parchment with more cooking spray, and repeat with a second sheet of paper, overlapping the first at an angle to cover the rest of the pan. Crease the parchment tightly along the bottom and sides, and make sure that even the shortest pieces of parchment peek over the top of the pan. This step is important as the cheesecake puffs up and out of the pan during baking. The extra parchment keeps it from overflowing.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and goat cheese and beat at medium speed until very smooth. Add the sugar and salt, beating well again on medium-low speed until the sugar has dissolved and the mixture is slightly airy. Add the eggs gradually, a couple at a time, beating well after each addition. Stop and scrape down the sides of the bowl often during mixing. Once the eggs are incorporated, and the mixture is homogeneous, smooth and airy, reduce the speed to medium-low and add the flour a little at a time to ensure it does not clump. Lastly, with the mixer on low, stir in the heavy cream. The finished batter should be smooth and silky, without any lumps.
  4. Pour the batter into the prepared pan and set on a baking sheet. Place it in the oven, and bake for 45 minutes. The cheesecake should rise significantly and develop the color of a well-toasted marshmallow, deep brown, on top. The cheesecake will be jiggly in the center but not runny. Remove from the oven and set on a rack to cool for at least 15 minutes. Transfer the cheesecake to the refrigerator to chill, still in its springform pan. The cheesecake should chill for at least 6 to 8 hours, but preferable overnight, before slicing.
  5. To serve, remove the sides of the springform pan and slide the cake from the base and onto a serving plate. Gently peel down the parchment paper to reveal the cheesecake. Using a sharp knife, cut the cake into wedges, wiping the knife off after each cut. Serve at room temperature.