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1 hr 30 min
1 hr 30 min
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Get ready for a mouthwatering journey that began in the picturesque Basque Country of northern Spain, where dreams of creaminess came to life. This cheesecake, known as “tarta de queso” or “burnt cheesecake,” is a culinary revelation. Say goodbye to the traditional New York-style cheesecake; this rustic masterpiece steals the spotlight with its velvety texture and tantalizingly caramelized exterior that will make your knees weak. And the best part? No crust! Yes, you heard it right—we’re simplifying the process without sacrificing an ounce of flavor. Just blend all the divine ingredients, pour the luscious batter into a parchment paper-lined cake pan, and voila! Your taste buds are in for an exhilarating ride. But wait, there’s more. As pumpkin is the absolute fall obsession here in the US, I’ve infused this cheesecake with pumpkin spice and pumpkin puree. It’s a delicate combination that warms your heart for pumpkin season while maintaining the lightness, creaminess, and indulgence of the classic Basque cheesecake. And the best part? It’s an easy cake to make. You should give it a try ASAP!
Stand mixer
Paddle attachment
Spatula
9 cake pan
2 parchment paper
Scale
Preheat your oven to 400°F or 200°C.
Butter a 9-inch cake pan, then line with 2 overlapping parchment papers, making sure parchment comes at least 2 inches above top of pan on all sides. If you have another smaller pan, do the same thing with that pan, as we probably will have more batter than needed for the 9-inch cake pan.
Beat the cream cheese and sugar in a stand mixer’s bowl with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, and sugar has dissolved (about 2 minutes).
Add eggs one at a time; once incorporated, add another one. Scrape down sides of bowl.
Add heavy cream, salt, pumpkin puree, pumpkin spice, and vanilla and beat until combined, about 30 seconds.
Turn off mixer and sift flour in. Fold the flour in, making sure there are no lumps remained.
Pour batter into the prepared pan (fill up the pan, up to an inch from the top. I use the rest to make a smaller cheesecake.) Bake cheesecake for 45-55 minutes, until deeply golden brown on top and still very jiggly in the center.
Let cool to room temperature. Place in the fridge overnight.
The day after, take the cake out of the fridge at least 1 hour before slicing and serving.
YASSS!
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