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Basque Cheesecake
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Beatriz Salles

Beatriz Salles

Basque Cheesecake

3h 45m

The famous Basque cheesecake, also known as "torta de queso" and "pie of dreams of the baker who is not so-so-fan of sweets". It is intense, has a very present cheese flavor, is burnt on top and is creamy. A great indulgence.

  • Preheat the oven to 210 °C

    Step 0
  • Add 1.2 kg of cream cheese to the bowl of a stand mixer

    Step 1
  • Add 375 g of sugar

    Step 2
  • Beat with the whisk attachment on medium-low speed until combined

    Step 3
  • Add 5 eggs, one at at time, and whisk on low speed until combined

    Step 4
  • Add 450 g of heavy cream slowly. Whisk until barely combined

    Step 5
  • Add 10 g of cornstarch, 5 g of salt, and 20 g of all-purpose flour

    Step 6
  • Add 75 g of finely shredded parmesan cheese

    Step 7
  • Split 1 vanilla bean down in its length and scrape out the seeds

    Step 8
  • Add the vanilla seeds to the bowl

    Step 9
  • Whisk by hand just enough to combine the ingredients

    Step 10
  • Transfer the mixture to a springform pan lined with parchment paper

    Step 11
  • Bake at 210 °C for 40m until dark brown, inflated, but still slightly soft in the middle

    Step 12
  • Add 2 l of milk to a large pot over medium heat

    Step 13
  • Bring to a boil

    Step 14
  • Turn off the heat. Add ½ cup of lemon juice and stir. Let it sit for 3m until the solids separate from the liquid

    Step 15
  • Set a bowl with a strainer covered with a cheesecloth. Slowly pour the split milk in

    Step 16
  • Let it slowly drain on its own

    Step 17
  • Remove the ricotta and reserve the whey

    Step 18
  • Add 1.2 l of the whey to a pot over medium heat

    Step 19
  • Simmer until it is reduced to ¼

    Step 20
  • Add 350 g of white sugar. Do not stir to avoid crystallization

    Step 21
  • Simmer over medium heat until it starts to foam and is golden brown

    Step 22
  • Add 175 ml of heavy cream and stir with a whisk

    Step 23
  • Turn off the heat and add 100 g of cold butter cut in cubes. Mix until it's completely melted. The whey caramel is ready

    Step 24
  • Cut a slice of the cheesecake and drizzle whey caramel to taste on top. The Basque cheesecake is ready. Enjoy!

    Step 25

Yield 10 portions

  • Cream Cheese

    Cream Cheese

    1200 g
  • Parmesan Cheese

    Finely Shredded Parmesan Cheese

    75 g
  • Cornstarch

    Cornstarch

    10 g
  • Vanilla Bean

    Vanilla Bean

    1
  • Heavy Cream

    Heavy Cream

    450 g
  • Egg

    Egg

    5
  • White Sugar

    White Sugar

    375 g
  • All-Purpose Flour

    All-Purpose Flour

    20 g
  • Salt

    Salt

    5 g

Ricotta

  • Whole Milk

    Whole Milk

    2 l
  • Lemon Juice

    Lemon Juice

    ½ cup

Whey Caramel

  • Heavy Cream

    Heavy Cream

    175 ml
  • Butter

    Cubed Butter

    100 g
  • White Sugar

    White Sugar

    350 g

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Removable Bottom Springform Pan

    Removable Bottom Springform Pan

  • Parchment Paper

    Parchment Paper

  • Cheesecloth

    Cheesecloth

  • Probe Thermometer

    Probe Thermometer

  • Kitchen Scale

    Kitchen Scale

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