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Basque Cheesecake (Gazta Tarta)

by practicewithdanielle
Top down shot of basque cheesecake next to green flowers

A few years ago, cheesecakes were my go-to dessert. I’d bake them for birthdays, for potlucks or ya know, a random Tuesday.

People are extra impressed with cheesecakes for some reason. They have a decadent grandeur impression about them, when really they are one of the easiest desserts to make.

Blend everything, pour in pan, bake. Boom done.

This one is even easier because you don’t need to mess with water baths or perfect oven temps.

Basque Cheesecakes are supposed to be burned and cracked. So burn the shit out of it if you want. 

Top down shot of basque cheesecake next to green flowers

For other reasons the Basque Cheesecake is unlike any I’ve had before. Its crustless – so the star of the show is the filling. There’s no fussy toppings or sauces that pair with it, and from what I gather, there’s only one basic flavor. A little lemony, and barely sweet.

Top down shot of basque cheesecake next to green flowers with a slice cut out of it

That said, this thing is somewhat magical. The particular recipe I’m using has yogurt, goat cheese and 5 eggs which makes this the lightest cheesecake you will ever eat. Light as in airy, not as in zero calories. 

Come on people, it’s dessert. Live a little.

slice of basque cheesecake next to the whole cake

The outer perimeter of the cheesecake is puffed and airy while the center is silky soft and smooth. The original recipe suggests eating this at room temp but I loved it after a few hours in the fridge.

For any “I don’t like dessert” people out there (seriously um what) THIS IS YOUR DESSERT. There is hardly any sugar in this recipe so you can’t raise your little claim any longer. You will like this dessert.

Top down shot of basque cheesecake next to green flowers

Recipe adapted and slightly changed from this book.

Basque Cheesecake (Gazta Tarta)

(Start making 60 minutes before you want Basque Cheesecake)

butter for greasing
flour for dusting
3/4 cup white sugar
8 oz soft cream cheese
5 eggs
7 oz goat cheese
1/2 cup plain greek yogurt
2 cups whipping cream
2 lemons (zest only)
1 lemon (juice only)
2 1/4 Tbsp brandy
2 Tbsp powdered sugar

Before you start, let your ingredients come to room temp. This is critical for a smooth cheesecake.

Preheat your oven to 350F.

Line the bottom of a 9 or 10 inch springform pan with parchment. Grease the whole thing with butter and lightly dust with flour.

Place all ingredients in a food processor and blend until smooth. Pour everything into your prepared springform pan and bake for 40-50 minutes until it jiggles just a little in the center.

Remove from the oven and sprinkle powdered sugar over the top. Put it back in the oven for 10 minutes. Burn the top so it gets dark brown/black with a blowtorch or directly under a hot broiler.

Let it come to room temp before serving. Equally delicious straight out of the fridge.

Danielle

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