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Tarta de Queso Vasca (Basque Burnt Cheesecake)

A Basque-style burnt cheesecake with a deeply caramelized top and creamy center.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Tarta de Queso Vasca (Basque Burnt Cheesecake)

4 hr 25 mintotal

25 min hands-on4 hr hands-off

Prep 15 min · Cook 35 min

Serves
6
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 6 servings.

You'll need: Oven.

Includes cooling and chilling time for the creamy center to set.

Method

  1. Preheat the oven to a high heat and line a small cake tin with crumpled baking paper, leaving extra paper above the rim.

  2. Beat the softened cream cheese and sugar until smooth and creamy.

  3. Add the eggs one at a time, mixing just until combined after each addition.

  4. Mix in the heavy whipping cream, vanilla extract, salt, and sifted flour until the batter is smooth.

  5. Pour the batter into the lined tin and bake until the top is deeply browned and the center still jiggles slightly.

  6. Cool completely, then chill before slicing so the center becomes creamy but set.

How to tell it's done

The top should be dark and caramelized, while the center remains creamy, dense, and softly set.

Nutrition

Per serving, from 6 servings.

Estimate: FairSodium could not be estimated.

395kcal

Where the calories come from

  • Protein6.4 g6%
  • Carbohydrate24 g24%
  • Fat31 g70%
Sugars
21.4 g
Saturated fat
18.3 g
Fibre
0.1 g
Sodium
not estimated
Potassium
126 mg
Calcium
83 mg
Iron
0.5 mg

Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The cheesecake should look almost over-browned on top; that caramelized surface is the signature style.

What to serve it with

Serve chilled or slightly cool, without heavy toppings, so the burnt top and creamy center stand out.

Common mistakes

The centre sets firm instead of staying creamy.
Pull it out while the middle still wobbles clearly. A Basque cheesecake carries on cooking in the tin, and one baked until set in the oven becomes an ordinary cheesecake with a dark top.
The batter is lumpy.
Bring the cream cheese properly to room temperature before beating. Cold cream cheese will not smooth out, and lumps beaten hard enough to disappear put too much air in the batter, which cracks and collapses.

Substitutions

  • Do not replace Cream Cheese; it is the core structure and flavor of this dessert.
  • Whipping Cream can replace Heavy Whipping Cream if needed, but the center may be slightly lighter.
  • Cornstarch can replace all-purpose flour for a gluten-reduced version; check every ingredient label if you need to avoid gluten.

Storing and reheating

Keeps four days in the fridge and slices best on the second day. Bring it to room temperature before serving, or the centre tastes stiff. It freezes whole for a month; thaw overnight in the fridge.