THE BEST BASQUE CHEESCAKE | MI TARTA DE QUESO VASCA

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Preheat the oven to 190°C (374°F).

Melt and slightly toast butter in a small saucepan over low heat.

Crumble digestive biscuits into crumbs using a robot or by hand.

Mix the biscuit crumbs with the toasted butter to create a base layer.

Line the springform mold with parchment paper, scrunching it with water for easier shaping.

Press the biscuit mixture into the bottom of the mold.

Grate manchego cheese and add it to a mixing bowl with eggs, cream cheese, sugar, and vanilla essence.

Whisk the mixture until well combined and slightly liquid.

Add double cream and mix until incorporated.

Pour the cheesecake mixture into the prepared mold and flatten it by banging it on the table.

Bake in the preheated oven for about 45 minutes.

Remove from the oven and let it set for about 5 hours at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens