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Classic Spanish Cheesecake (Tarta de queso)

Nadia KornazovaNadia Kornazova
Classic Spanish Cheesecake (Tarta de queso)
Image: Mariana Todorova Tsoneva
1 / 7
Preparation40 min.
Тotal40 min.
"We are moving to Spain to try their cheesecake - yes, its great"


  • For the base
  • plain biscuits - 9 oz (250 g)
  • butter - 3.5 oz (100 g)
  • For the cream
  • mascarpone - 1.1 lb (500 g)
  • heavy cream - 14 oz (400 g) (30 - 35%)
  • milk - 2 fl oz (60 ml)
  • powdered sugar - 9 oz (250 g)
  • gelatin - 2 packets (20 g)
  • Glaze
  • jam - 9 oz (250 g)
  • gelatin - 0.2 oz (6 g)

How to cook

There are many different recipes for cheesecake. Some complex, others easy and the time from preparation to consumption requires many hours. I had to prepare a dessert for dinner, for guests who had called me for lunch.

I decided, while preparing the main dish in the oven, to make a quick Spanish cheesecake, which will be ready to eat 3 hours after the start of its preparation.

The cake form is 9.4″ (24 cm) in diameter, the portions are 12 to 16 according to the size of a piece you want.

So, we start with the base - the preparation takes 10-15 minutes.

Grind the biscuits with a chopper and add the melted butter. Spread the mixture in the cake form and press it down well. Leave it in the refrigerator for about half an hour until it sets.

Preparation of the cream - takes about 15 minutes.

Using a mixer, beat the powdered sugar along with the mascarpone and add the cream and milk. The products should be at room temperature.

Dissolve 2 packets of gelatin (whether they are 9 or 10 g, it does not matter) in 12 tablespoons of cold water. In 1-2 minutes the gelatin should swells up.

Once it swells, liquefy it in a water bath for about 2-3 minutes, as the stove is at a medium temperature and the gelatin should not get to a boil point. It just needs to be liquefied.

Turn the mixer on again and add gelatin to the cream in a thin stream.

Pour the mixture over the cooled base and place the cheesecake back into the refrigerator.

After about an hour and a half we can pour the glaze over it, which is prepared to your liking - using whatever jam you want, or you can decorate it with fruit.

In my case I used 9 oz (250 g) of blueberry jam, which was not very thick and I added 0.2 oz (6 g) of gelatin dissolved in 4-5 tablespoons of cold water. Once it swells it is liquefied in a water bath, mixed with the jam and poured over the cream.

30 minutes are enough in the fridge and the classic Spanish cheesecake is ready to eat.

Of course, this is the quick option, but you can prepare your cheesecake the day before and leave the base or cream in the fridge for as long as you want.

The glaze can also be prepared with various jams, even homemade ones. If it is very thick, just heat it on the stove with a little water and then add gelatin.


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