THE TRADITIONAL SPANISH BASQUE CHEESECAKE (TARTA DE QUESO)

— INGREDIENTS —

THE CHEESECAKE BATTER:

• 1 kg full-fat cream cheese (such as Philadelphia, must be room temperature)
• 400 g white caster sugar
• 7 large eggs (room temperature)
• 500 ml heavy whipping cream (min. 33% fat, room temperature)
• 1 tsp sea salt
• 1 tsp vanilla extract
• 50 g all-purpose flour (sifted)
  

FOR THE PAN:

• A small amount of butter (for greasing)
• 2 large sheets of parchment paper
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: PREHEAT THE OVEN TO MAX

Preheat your oven to 240°C (465°F / fan 220°C). This cake needs intense heat to burn the top while keeping the inside completely gooey. Position your oven rack in the center.

STEP 2: LINE THE BAKING PAN

Take a 25cm (10 inch) springform pan and lightly grease the inside with butter. Take two large sheets of parchment paper and press them into the pan, overlapping them so the paper extends at least 5 cm (2 inches) above the rim of the pan. Crumple the paper a bit before pressing it in—the rustic, wrinkled edges are the signature look of this Spanish masterpiece.

STEP 3: MIX THE CREAM CHEESE AND SUGAR

In a very large bowl, place the 1 kg of room-temperature cream cheese and 400g of sugar. Use an electric hand mixer or a stand mixer with a paddle attachment to beat them together on medium speed for about 2 minutes until completely smooth, glossy, and all sugar crystals have dissolved. Scrape down the sides of the bowl.

STEP 4: ADD THE EGGS ONE BY ONE

Turn the mixer to low speed. Add the 7 eggs into the cheese mixture one at a time. Make sure each egg is fully incorporated before adding the next one. This prevents the batter from splitting and keeps it velvety smooth.

STEP 5: POUR IN CREAM, FLOUR, AND VANILLA

With the mixer still running slowly, pour in the 500ml of heavy cream, vanilla extract, and sea salt. Once combined, turn off the mixer. Sift the 50g of all-purpose flour over the batter. Use a rubber spatula to gently fold the flour in by hand just until it disappears. The batter will look quite thin and liquid—that is exactly how it should be!

STEP 6: THE SCORCHING BAKE

Pour the batter into your prepared parchment-lined pan. Tap the pan gently on the counter to release any large air bubbles. Place it in the oven and bake for 40 to 45 minutes. Watch it closely: the top should turn a deep, dark caramel brown—almost completely black in some spots. The cake will puff up massively like a soufflé.

STEP 7: THE JIGGLE AND JELLY COOL DOWN

Pull the cake out of the oven after 45 minutes. The top should be dark brown, and the entire center of the cake must still jiggle like jelly when you move the pan. Do not worry, it is not raw! Let the cake cool completely in the pan on the counter. As it cools, it will collapse back down, forming a dense, creamy texture.

Once at room temperature, leave it out or chill in the fridge for a couple of hours. Peel back the wrinkled parchment paper, slice with a warm knife, and serve at room temperature for the ultimate creamy experience!