Spanish · Dessert
Basque Burnt Cheese Tart
A lightened take on the famous San Sebastián burnt cheesecake, rebuilt on a base of blended low-fat cottage cheese with just enough cream cheese to keep the signature cracked, almost-scorched top and molten centre.
$1
15 minsPrep
21 minsCook
176 minsTotal
MediumLevel
Nutrition per serving
246Calories
14.1gProtein
11.9gFat
20.1gCarbs
15.3gSugar
1.3gFiber
558mgSodium
134mgChol
6.1gSat Fat
176mgPotassium
114mgCalcium
0.7mgIron
0.6mcgVitamin B12
6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Apple Cider Vinegar Spritzer
local
Txakoli
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 220°C (430°F) and line the 2 x 8cm tins with overlapping sheets of baking paper that stand well above the rim.
2
Blend the cottage cheese in a blender until completely smooth with no visible curds, about 1 minute.
3
Add the cream cheese, greek yogurt, egg, sugar, cornstarch, vanilla extract, lemon juice and salt to the blender and blitz until silky and fully combined.
4
Divide the batter evenly between the two lined tins, filling each to about 1.5cm below the paper rim.
5
Bake for 20-22 minutes until the tops are deeply burnished and almost black in patches, with a pronounced wobble still visible in the centre when the tins are shaken gently.
6
Cool in the tins at room temperature for 20 minutes, then lift out using the paper collars and refrigerate uncovered for at least 2 hours until fully set.
7
Just before serving, top each tartlet with the halved raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g blended smooth cottage cheese lowfat
- 1.4 oz40g softened cream cheese
- 1.1 oz30g greek yogurt
- 1 1/81 1/8 eggs, beaten (55g)
- 0.7 oz20g sugar white
- 0.2 oz6g cornstarch
- 0.1 oz3g vanilla extract
- 0.1 oz4g lemon juice
- 0 oz1g salt
- 1.4 oz40g halved raspberry
