This is a creamy, rich, and springy cheesecake which hails from the Basque region of Spain where it got its name. However, known in Spain as ‘tarta de queso’. The traditional Basque Cheesecake has cream cheese, heavy cream, sugar, eggs, and a bit of flour but my version leans on the healthy side with the addition of cottage cheese. It has a caramelized taste from the exterior but a custard-like texture on the inside. My daughter Sydney thinks the outside takes like a pound cake.

It is so airy, fluffy, sweet-but-not-too-sweet, and makes a light after dinner dessert. This cake makes a statement and will be loved by all. Entertaining gluten-free guests, use gluten-free flour and the results should be the same ~ delicious!

Cheesecakes are usually baked slowly and evenly. My cheesecakes are typically cooked at no higher than 325 degrees. This cheesecake is a complete switch from the principles of cheesecake making. High heat and fast cooking with leave you with a somewhat burned outside with a jiggly and custardy center, that will not disappoint!

Preheat the oven to 400 degrees. Adjust the top rack so it’s not too high in the oven. The cake will rise a lot, so adjust top rack accordingly.

In the blender, add the sugar and pulse on high. Dump it into a large bowl.

Next, add the cottage cheese to the blender in two batches. Blend until it’s a smooth consistency. Dump into the bowl with sugar. Add the vanilla, egg yolks, and flour (or gluten-free flour) and mix well.

In the stand mixer bowl, add the egg whites. Whip until stiff peaks form and add the cream of tartar once mixer gets started. About 2-3 minutes of mixing should be sufficient. Next, fold the egg whites into the mixture and combine. Don’t over mix.

Pour cheesecake mixture into a parchment lined spring form pan. Place on a baking sheet.

Bake for 45-50 minutes. Center should still be jiggly.

Open oven and check for doneness. Resist the urge to open and close the oven more than necessary. Cheesecakes do not like sudden temperature changes.