Chefs' Recipes

Frank Camorra’s tarta de queso (cheesecake)

Australian Gourmet Traveller Spanish dessert recipe for tarta de queso (Cheesecake) by Frank Camorra from Melbourne restaurant MoVida.
Frank Camorra: Tarta de queso (Cheesecake)

Frank Camorra: Tarta de queso (Cheesecake)

Alan Benson
8
10M
45M
55M

“I don’t have much of a sweet tooth so it took a friend of mine I just happened to bump into in San Sebastián one night to put me on to the local cheesecake. It is cooked in a hot oven, so the outside has a well-developed caramelised skin that goes from golden to brown to black – don’t be alarmed as it’s all part of the act. It is so lovely that when I finished testing this version I ended up eating nearly half of it. And yes, Spanish chefs do use Philadelphia cream cheese.”

Ingredients

Method

Main

1.Preheat oven to 180C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes). Pour into prepared tin and bake until just set (25-30 minutes). Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake until set (8-10 minutes). Remove from oven and brown top with a blowtorch until very dark (1-2 minutes). Alternatively, brown cheesecake under a very hot grill. Cool to room temperature before serving.

NoteThis recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

Notes

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