Basque cheesecake is a popular recipe in Spain, where it is called ‘torta de queso.’ The big difference from the classic cheesecake is that it’s simpler, with no crust underneath and no topping on top.
Basque Cheesecake
Important tip: the batter should be mixed at low speed to avoid adding air bubbles.
Ingredients
- 900 g softened cream cheese (such as Philadelphia)
- 3 pinches of salt
- 220 g granulated sugar
- 450 ml heavy cream
- 6 eggs
- 1 teaspoon liquid vanilla (or paste, or 1 vanilla pod)
- 30 g sifted flour
Instructions
- Preheat the oven to 190°C (thermostat 6). Line a large pan (24 cm) with 2 layers of parchment paper.
- In a mixer bowl, beat the Philadelphia cheese at low speed with the sugar, adding the salt.
- Add the heavy cream and vanilla. Continue mixing at low speed.
- Add the eggs one by one, mixing well after each addition, still on low speed.
- Add the flour and mix once more.
- Pour the batter into the prepared pan.
- Bake in the oven for about 60 minutes. The cake will rise, develop a nice golden crust, but remain slightly wobbly in the center.
- Remove the cake from the oven. Let it cool for about 2 hours, then unmold it onto a serving plate. As it cools, the cake will deflate.
- Serve at room temperature with syruped cherries or enjoy it plain.
Tried this recipe?Let us know how it was!
Please follow and like us:
This post was posted in Desserts