A toasty cousin of the New York cheesecake takes desserts to another level
It’s not every day that burnt desserts capture the hearts (and taste buds) of diners, especially when it comes to cheesecake. Typically loved for their soft texture, rich cheese flavour and biscuit crust, cheesecakes continue to be a staple on dessert menus at cafes and restaurants everywhere.
But challenging cheesecake convention in almost every way is the Basque burnt cheesecake—a toasty cousin of the New York favourite. Hailing from Spain, the cheesecake is an unusual combination of charred and cracked edges that conceal melty indulgent interiors.
“[It] is essentially a twist on the normal cheesecake and is baked at high heat. It wants to be slightly burnt with cracked sides and a soft, melty and jiggly centre,” Syaira from FluffBakery quips.
“Unlike the pretty cakes out in the market, the Basque burnt cheesecake delivers the unadulterated and intense cheese flavour that we believe will bewitch innumerable palates,” says Zhihui from Cat & The Fiddle.
Esta historia es de la edición May - June 2019 de WINE&DINE.
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Esta historia es de la edición May - June 2019 de WINE&DINE.
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