Tarta de Queso Vasca
Postres • España
Acerca de Tarta de Queso Vasca
Basque burnt cheesecake — creamy center with charred crust
How to Make Tarta de Queso Vasca (Traditional & Healthy Version)
Tarta de Queso Vasca, or Basque Burnt Cheesecake, is a celebrated dessert hailing from the Basque Country in northern Spain. Renowned for its rustic appearance and creamy, custardy center, this cheesecake is uniquely baked at a high temperature to achieve a signature caramelized top and rich flavor. Unlike traditional cheesecakes, it has no crust, offering a lighter texture and a delightful contrast between its dark exterior and silky interior. This Spanish dessert has gained immense popularity in the last decade, both within Spain and internationally, for its simplicity and profound depth of flavor. Its slightly burnt surface gives a hint of bitterness that balances perfectly with the subtle sweetness of the cheese filling. Tarta de Queso Vasca is a wonderful choice for those seeking an authentic taste of Spain, and this health-conscious version keeps all the tradition while reducing calories and saturated fat. Perfect for vegetarians, this recipe uses locally-sourced ingredients typical of Spanish cuisine, emphasizing the region’s love for dairy and artisanal cheeses. It’s a marvelous treat for gatherings, celebrations, or as a refined finish to any meal, embodying the spirit of Basque hospitality and culinary excellence.
Ingredients(for 1 medium slice (about 120g))
- 200g Low-fat cream cheese (queso crema bajo en grasa)
- 50g Greek yogurt (2% fat) (yogur griego natural)
- 2 large Eggs (huevos)
- 40g Cane sugar (azúcar de caña)
- 8g (1 tbsp) Whole wheat flour (harina integral)
- 1 tsp Vanilla extract (extracto de vainilla) - optional
- 1/2 tsp Lemon zest (ralladura de limón) - optional
- 1/8 tsp Pinch of salt (sal)
Instructions
- 1
Preheat your oven to 220°C (428°F). Line a small round cake pan (about 12-14cm) with parchment paper, letting it overhang to create rustic, wrinkled edges.
5 minutes
Use two sheets of parchment for easy removal.
- 2
In a medium bowl, combine low-fat cream cheese and Greek yogurt. Beat until smooth and lump-free.
3 minutes
Let ingredients come to room temperature for easier blending.
- 3
Add cane sugar and mix thoroughly until dissolved.
2 minutes
Use a whisk or electric mixer for a creamy texture.
- 4
Crack in eggs one at a time, mixing well after each addition. Add vanilla extract and lemon zest if using.
3 minutes
Do not overmix to keep the cheesecake airy.
Why This Dish is Healthy
Opting for low-fat dairy and Greek yogurt makes this cheesecake lighter without sacrificing flavor or creaminess. Whole wheat flour increases fiber, supporting digestive health. By moderating sugar and omitting heavy cream, this Tarta de Queso Vasca is suitable for those mindful of calories and fat intake, making it a smart choice for anyone seeking an authentic Spanish dessert with a healthier twist.
This healthy Tarta de Queso Vasca provides a balanced source of protein from eggs and Greek yogurt, while using low-fat cream cheese reduces saturated fat content. Whole wheat flour adds a touch of fiber, and the use of cane sugar in moderation lowers overall glycemic load compared to traditional recipes. It contains essential nutrients such as calcium, vitamin B12, and phosphorus, important for bone health and metabolism. The absence of a crust further lightens the calorie count.
Pro Tips
- 💡Tip 1: Let the cheesecake cool completely before slicing for the creamiest texture.
- 💡Tip 2: For an extra caramelized top, use a blowtorch just before serving.
- 💡Tip 3: Experiment with different local Spanish cheeses for a unique flavor twist.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, let sit at room temperature for 15 minutes before serving. Do not freeze, as texture may be compromised.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 25.0 g |
| Fiber | 0.0 g |