Basque Burnt Cheesecake – Tarta de Queso Cremosa 1 x 1 lb
$16.00
*All our products are frozen and will be ship frozen with dry ice.
Don't forget to store them in a freezer upon reception.
Product description below
Basque Burnt Cheesecake – Tarta de Queso Cremosa
Crafted in Noia (Galicia), Spain by Dubraseda S.L., this authentic Baked Creamy Basque Burnt Cheesecake (Tarta de Queso Cremosa) is packaged as a 1-unit master case of 1 lb (400g) individual cakes to capture the hallmark caramelized exterior and molten core prized in Michelin-starred European establishments.
Oven-baked using a high-concentration 44% Spanish cheese blend, pasteurized liquid egg, cream, and buttermilk, this deep-frozen wholesale case provides fine-dining venues, caterers, and luxury food halls with a traditional Iberian dessert that eliminates in-house baking overhead.
The mmmediterranean Difference
Unlike heavy, dense American-style cheesecakes built on graham crusts and artificial thickeners, our Galician Tarta de Queso relies on a precise 44% cultured cheese formulation balanced with buttermilk and pure cream. Baked at high thermal intensity in individual wooden ring molds, the top layer naturally caramelizes to yield subtle notes of toasted sugar and dulce de leche, framing an oozing, semi-liquid center. Direct-imported from Spain’s Atlantic coast, mmmediterranean preserves the structural stability and creamy viscosity of this Basque classic through immediate post-bake deep-freezing at -18°C.
Operational Impact
- Operational Efficiency: Fully baked and individual-portion-ready. Eliminates hours of temperamental water-bath baking, springform prep, cooling cycles, and skilled pastry chef labor.
- Economic Predictability: The 1 x 1 lb case format delivers exact portion control (4 uniform 100g portions per cake), stabilizing food costs and eliminating trim or cracking losses during service.
- Culinary Authority: Authentic Galician provenance and clean European labeling meet stringent operator standards, delivering genuine Spanish heritage directly to the plate.
Preparation & Storage
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Refrigerated Thaw: Remove individual 1 lb cakes from the freezer (-18°C) and defrost under refrigeration between 0°C and 4°C. Once thawed, keep refrigerated and consume within 5 days. Do not refreeze after thawing.
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Service Tempering: Slice while chilled, then allow individual portions to sit at room temperature for 15–20 minutes prior to service to maximize the molten, luscious flow of the center core.
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Plating Suggestion: Serve unadorned in traditional Basque style, or finish with a pinch of flaked sea salt, a drizzle of single-estate Spanish EVOO, or fresh seasonal berries.
Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.
Additional information
| Weight | 2 lbs |
|---|---|
| Scientific Name | Basque Burnt Cheesecake (Tarta de Queso Cremosa al Horno) |
| Origin | Noia, A Coruña, Galicia, Spain |
| Production Method | Artisanal Oven-Baked / Deep-Frozen Dessert |
| Condition | Fully Baked, Deep-Frozen |
| Size/Weight per Unit | 1 lb Net Weight per Cake |
| Certifications | EU Health & Safety Compliant (Internal Code: 13563) |
| Dietary Info | Vegetarian; Contains Milk, Egg, Wheat |
| Packaging | IQF / Individual Aluminum Mold in Protective Carton Box |
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