Basque cheesecake, or "tarta de queso" from San Sebastián, is celebrated for its burnt, caramelized top and creamy interior. It originated in the 1980s as a rustic, high‑fat dessert that quickly became a regional icon and a favorite worldwide.

In the Basque Country the classic version uses cream cheese, heavy cream, and eggs, baked at high heat. Some coastal towns add a hint of orange zest, while inland versions may use a firmer cheese like queso de Burgos for a denser texture.

It is typically served at room temperature, sliced into thick wedges, and enjoyed plain or with a drizzle of honey. It often appears on café dessert menus alongside a cup of strong coffee.

While not tied to a specific holiday, it is a popular choice for family gatherings, birthday celebrations, and as a comforting finish to a festive dinner in the Basque Country.

Pair it with a glass of lightly chilled Cava, fresh berries, or a spoonful of homemade quince jam for a balanced Spanish‑style dessert plate.

It uses only three simple ingredients—yogurt, eggs, and cornstarch—eliminating heavy cream and cheese, making it lower in fat, gluten‑free, and high in protein while still delivering a caramelized crust reminiscent of the classic cheesecake.

Common errors include under‑whisking the yogurt‑egg mixture, which leads to a dense crumb, and over‑baking, which dries out the interior. Also, failing to sift the cornstarch can cause gritty lumps.

Cornstarch provides a light, tender structure without gluten, keeping the cake gluten‑free and giving it a softer crumb that mimics the custardy interior of a Basque cheesecake.

Yes, the cake can be baked a day in advance. Store it in an airtight container in the refrigerator for up to four days, or freeze individual slices for up to one month. Reheat briefly in the oven before serving if desired.

The Modern Nonna focuses on modern, health‑conscious twists on classic Italian and Mediterranean dishes, emphasizing simple techniques, seasonal ingredients, and approachable home cooking.

The Modern Nonna blends traditional flavors with nutrition‑focused ingredient swaps, often using fewer ingredients and highlighting quick, weeknight‑friendly methods, whereas many channels stick to more elaborate, authentic preparations.