Unlike classic New York cheesecake, Burnt Basque cheesecake isn’t smooth or dense; instead, the dessert, baked at a high temperature, is light and scorched and caramelized on the top with a rich, gooey interior. Made with cream cheese, sugar, and eggs, Basque cheesecakes don’t have a crust, giving it a similar feel to a mousse. Its outer edges are typically wrinkled and nonuniform, thanks to cooking the cheesecake in parchment paper.
The dessert originates from La Viña, a cafe in the resort town of San Sebastian in the Basque region of Spain. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe.
Soft and creamy . . .
Ingredients
Cream cheese*, Brown sugar*, Bourbon vanilla*, Eggs*, Flour*, Cream*
*organic
Nutrition facts (per 100 g)
Calories 305 kcal, carbohydrate 38 g, protein 9 g, fat 15 g, fiber 4 g, sugar 26 g
Content
1 piece = 150 g
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