Manchego Basque Cheesecake
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This burnt Basque Cheesecake is a creamy and decadent dessert full of creme caramel notes. This unique Spanish-inspired cheesecake combines the creamy texture of traditional cheesecake with the sharp, nutty flavor of Manchego cheese for a lovely balance of flavors. It’s baked in a very hot oven for a short amount of time, creating that characteristic burnt topping while the center is still runny with a custardy texture. If you love desserts that aren’t ultra sweet or fruity, this Basque cheesecake is so for you!
When it comes to cheesecake, you know I have played around with tons of variations and flavors. One variation I have been wanting to try has been the original Basque cheesecake or “Tarta de Queso”, with Manchego cheese in the mix. I have already a Basque cheesecake in the blog but it doesn’t call for Manchego.
The first time I tried this I was so eager to taste it! I was so curious and somewhat wary about how the rich, sharp and slightly umami notes of the Manchego will impact the tart and sweet cream cheese notes that I love so much. But I also love the adrenaline rush when combining two ingredients that can be as black and white as those two, so I decided it was go time for this recipe. And the fireworks after tasting it were so real!!
It was surprisingly good how the tart notes and creamy texture of the cream cheese paired beautifully with the sharp, nutty flavor of the Manchego cheese, creating a rich and decadent dessert. I was concerned about how the saltiness of the Manchego will pay here, but thanks to the citrusy notes of the lemon juice and zest and the floral notes in the vanilla, the sweetness of the sugar prevailed, creating a beautiful balanced bite. To mellow things up, I also used Idiazabal cheese, which is a Spanish cheese younger and milder than Manchego. You can use all the way Manchego or even all the way Idiazabal. Totally up to you!
Now, if you are thinking I’m crazy to publish this recipe because the cheesecake looks totally burnt, let me tell you that, even if the part of me being crazy can be somewhat true, the reality is that burnt topping is a traditional characteristic of the Basque cheesecake. It’s actually one of the things that has made it so popular. Because this cheesecake is baked at a very high temperature for a short amount of time, the sugars get caramelized really fast, creating that dark burnt crust while the interior keeps creamy and custardy. Since this cheesecake isn’t baked in a water bath, it’s important to turn on the fan in your oven to achieve that evenly burnt top.
What’s not traditional is the crust. Basque cheesecakes are traditionally baked without a crust. But I’ve always felt that a simple buttery crust can bring so much contrast to this dessert that I decided to bake it with a crust this time. You can leave it out completely if you want to experience a more classic Basque cheesecake. Crust or not, this Manchego Basque cheesecake is a unique and delicious dessert that is sure to impress and show some love. You may serve it with some freshly whipped cream or a caramel sauce, but this time I wanted to enjoy it as it is!
When making this recipe, is important that the ingredients are at room temperature because you don’t to over mix. The less air you incorporate here the better. Other than that, this recipe is super easy to make! One of the things I love is that it can be made in under an hour and the ingredient list is pretty short. Here are my notes for you when making it!
How to make a Basque Cheesecake from scratch:
Start by taking out the cream cheese. It should be very soft and spreadable. If you need to speed up this part, heat 1 brick of cream cheese for 10 seconds in the microwave and mash it with the rest. This trick works after the cream cheese bricks have been out for at least 30 minutes and they are already a bit soft.
Also, start preheating your oven to 350° to bake the crust. As soon as you take it out, immediate bring temperature up to 450° turn on oven’s fan. It should be very hot when you place the cheesecake inside.
Bake the crust following the recipe below.
For making the cheesecake mixture, start by slowly mixing the cream with the flour and the grated Manchego and Idiazabal cheeses in one bowl. I know Idiazabal cheese may be difficult to find so remember that if you can use just Manchego cheese.
Use another large mixing bowl to smear up the cream cheese as much as you can. Add the room temperature eggs, one at a time and mixing between additions to make sure they are well incorporated, and add the sugar slowly. And remember, if you need to speed up the process of bringing down the eggs to room temperature, submerge them in hot tap water for a few minutes.
It’s a good idea to use an immersion blender to combine both mixtures. This will help breaking any lumps of cream cheese or the grated cheeses without having to over mix. 15 to 20 seconds is more than enough.
Transfer cheesecake to oven and bake for 20 minutes for still a very jiggly texture after cooled down, or all the way to 25 minutes for a denser texture.
You may serve this cheesecake after it has cooled down completely or chill a few hours to let it set. The second picture is a slice of cheesecake after cooled down for about 45 minutes and the bottom picture is a slice of cheesecake after being chilled overnight.
Shop the Post
My trusted 9” springform cake pan.
A pretty large ceramic mixing bowl always make the job way better!
Pre-cut parchment paper for lining the pan.
A sturdy immersion blender. Not only for this recipe but will make your life easier when making creamy soups or sauces
3 recipes I think you’ll love if you’re loving this one:
Lemon Lavender Basque Cheesecake
Onions and Cheese Puff Pastry Tarts
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I know you’ll enjoy making this cheesecake so much! And I’m sure everyone around you will appreciate you sharing this amazing bake with them. I would love for you to share with me as well your creations at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo). Happy baking beautiful people!
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Manchego Basque Cheesecake
Ingredients
Cheesecake crust
◯ Unsalted butter – 10 TBSP (1 ¼ stick), 142g
◯ Traditional graham crackers – 8 oz (15 whole rectangular cookies), broken in small pieces
◯ Natural granulated sugar - 3 TBSP, 39g
Basque Cheesecake
◯ Heavy cream - 1 ½ cup, 363g
◯ All-purpose flour - 2 TBSP, 14g
◯ Lemon zest - zest from 1 large lemon, about 1 TBSP
◯ Lemon juice - 1 TBSP, 15g
◯ Vanilla extract - ½ Tsp
◯ Idiazabal cheese, medium grated - ½ cup, 40g
◯ Manchego cheese, medium grated - ¼ cup, 20g
◯ Cream cheese, very softened - 5 boxes, 1130g
◯ Eggs, at room temperature - 5
◯ Natural granulated sugar - 1 ¾ cup, 350g
Details
Yield:
a 9” cheesecake
Total time:
1 hour, plus cooling down or chilling a few hours in the fridge
Active times:
20 minutes to make the batter
Baking time:
5 minutes for the crust, 20 to 25 minutes for the cheesecake
Equipment: springform pan, parchment paper, immersion blender
Steps
Preparing the springform pan:
Dampen two sheets of parchment paper. Lay them transversally one on top of the other on your 9” springform pan. Press them down and to the sides of the pan.
Turn outwards and down the peaks. When you pour the cheesecake batter turn them up again to prevent spillage because the cheesecake can rise over the borders of the pan.
Making the Graham cracker crust (optional):
Preheat oven to 350°.
Melt the 10 tablespoons/142g of butter in a small saucepan. Do not let it become oily or runny.
Snap the 15 whole graham cracker and place them in the bowl of a food processor already attached to its base. Add the 3 tablespoons/35g of sugar and pulse until they are roughly grounded.
With the processor running pour butter through the lid opening until the crumbs look fine and well hydrated, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more.
Transfer crumbs prepared pan. Press crumbs tightly until flat. You may use a small flat bottom measuring cup or utensil to help you press tightly. Bake for 6 minutes. Take it out of the oven to let it cool down.
Increase oven temperature to 450°.
Making the Basque cheesecake:
In a medium bowl pour a bit of 1 ½ cup/363g of the cream and add the 2 tablespoons/14g of flour. Mix to combine and white still mixing pour the remaining cream. Add the lemon zest of 1 lemon, the 1 tablespoon/15g of lemon juice, the ½ teaspoon of vanilla and combine. Add the ½ cup/40g of grated Idiazabal cheese and the ¼ cup/20g of grated Manchego cheese and mix to combine.
Place cheesecake bricks in a large mixing bowl and smooth them out with a silicon spatula or wooden spoon. Add the eggs, one at a time and gently mixing between each addition. Add sugar and mix. Pour cream-cheese mixture and mix to combine.
Using an immersion blender break any large lumps of cheese and mix in low speed just until mixture looks smooth. Pour over crust. Remember to turn up the hanging parchment paper on the sides to prevent spillage.
Bake for 20 to 25 minutes, until set just around the border but jiggly in the inside. If you prefer a more set cheesecake, bake the full 25 minutes. Remove from oven and let it rest and cool down. You may serve at this point or chill for about 6 hours (or overnight) to let it set completely.
Serve plain or with some freshly whipped cream or a caramel sauce.
