Tarta de Queso

Tarta de Queso is a Spanish cheesecake that is very delicious and easy to make. I make a Peach and Strawberry Compote to serve with the cheesecake. The crinkled parchment paper creates a “rustic” look to the cheesecake and makes cleanup easy!

The cheesecake is much lighter than the NY style cheesecake we are all used to. It has more of a custardy texture. The batter is very simple to make:

Place the cream cheese and the sugar in a mixing bowl on a standing mixer and cream together on medium-speed for 3 minutes. With the mixer going, add the eggs one at a time until incorporated. Add the cream, honey, flour and vanilla and mix till combined.

TOOL TIP:

This non-stick coated 9-inch springform pan is great for this cheesecake but can be used for everything from simple quick breads to my almond cake: Torta de Santiago. It also comes with 50 rounds of parchment paper to make removal of the finished product from the pan that much easier. For this recipe you will need larger pieces of parchment paper. See below.

These large 16-inch by 24-inch sheets of Parchment paper are very handy to have on hand and work great for items like this cheesecake that require pieces wider than that offered in most grocery stores and markets. Another example of a recipe that requires larger sheets is my Fish in Papilotte recipe, where the fish is encased in a pouch of parchment paper and baked.

Strawberry-Peach Compote

Peel the skin from the peaches: Bring a small pot of water to a boil and ready a bowl with some ice water. Place the peaches on a cutting board, stem side down. Make a shallow “X” shaped cut in the peach bottom to make it easier to peel. Drop the peach into the boiling water for 30 seconds and then remove immediately to the cold water to cool. Start at the “X” and gently peel the skin from the peach. If the peach is not completely ripe and the skin does not come off easily, it may need to stay in the boiling water a little longer. Continue with the remaining peaches.

Cut the peaches in half and remove the pit. With a “freestone” peach you can just simply cut the peach in half to the pit, gently twist and the halves should separate easily. With a “clingstone” peach, you may need to use a paring knife to assist in removing the pit.

Place the peaches and sugar in a small sauté pan and cook over medium-low heat, stirring occasionally, for 2 minutes. Add the strawberries and cook for 1 more minute. Add the lemon juice and zest along with the salt. Stir well and transfer to a bowl to cool.

Once the compote is cool, add the Grand Marnier and it is ready to serve.

Tarta de Queso

Recipe by Michael SalmonCourse: DessertCuisine: SpanishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Tarta de Queso is a Spanish cheesecake that is simple to make and delicious.

Ingredients

1 1/2 # (three 8oz pkgs) cream cheese, room temperature
1 cup granulated sugar
5 large eggs
1 1/4 cups whipping cream
2 Tablespoons honey
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
Strawberry-Peach Compote
3 fresh ripe peaches
2 Tablespoons granulated sugar
2 cups sliced fresh strawberries
1/2 lemon, zest and juice
Pinch of Kosher salt
2 Tablespoons Grand Marnier liqueur

Directions

Preheat the oven to 350-degrees F.
Place the cream cheese and the sugar in a mixing bowl on a standing mixer and cream together on medium-speed for 3 minutes.
With the mixer going, add the eggs one at a time until incorporated.
Add the cream, honey, flour and vanilla and mix till combined.
Take a 16-inch square piece of parchment paper and cut it into a 16-inch circle. To make it pliable, crinkle the parchment paper up into a tight ball and then straighten it out. Get the paper damp with a little water on both sides and crinkle it up again. Unwrap and shake off excess water.
Line an 9-inch spring form pan with the pliable wrinkled parchment paper and form it to the pan, making sure it reaches up the sides of the pan.
Pour the cheesecake batter into the pan and bake the Tarta in the preheated oven for 45 minutes. Once the top reaches an even brown color, place a piece of aluminum foil over it to prevent it from burning.
Remove from the oven and cool on a cooling rack for at least an hour or until cool. Release the spring form pan and peel off the parchment paper. Slice into 8-12 wedges (depending upon the portion you want) and serve.
Strawberry-Peach Compote
Peel the skin from the peaches: Bring a small pot of water to a boil and ready a bowl with some ice water. Place the peaches on a cutting board, stem side down. Make a shallow “X” shaped cut in the peach bottom to make it easier to peel. Drop the peach into the boiling water for 30 seconds and then remove immediately to the cold water to cool. Start at the “X” and gently peel the skin from the peach. If the peach is not completely ripe and the skin does not come off easily, it may need to stay in the boiling water a little longer. Continue with the remaining peaches.
Cut the peaches in half and remove the pit. With a “freestone” peach you can just simply cut the peach in half to the pit, gently twist and the halves should separate easily. With a “clingstone” peach, you may need to use a paring knife to assist in removing the pit.
Place the peaches and sugar in a small sauté pan and cook over medium-low heat, stirring occasionally, for 2 minutes. Add the strawberries and cook for 1 more minute. Add the lemon juice and zest along with the salt. Stir well and transfer to a bowl to cool.
Once the compote is cool, add the Grand Marnier and it is ready to serve.