Basque Burnt Cheesecake - It's So Easy!

Описание: Our recipe for Basque Burnt Cheesecake comes from the restaurant that created the recipe, the La Viña Restaurant in San Sebastian. Burnt Basque Cheesecake is different from the better known New York-style cheesecake because it's creamier and has no crust. And essentially, it's a thousand times tastier. This is a five-star dessert.

With lots of eggs and cream cheese, Burnt Basque Cheesecake is fairly nutritious. And the high fat content? Well, in case you haven't heard, many, many studies and doctors have debunked the idea that fat is bad for you. Fat is good because it provides satiety - that feeling that keeps you full until the next meal.

Here's the recipe on our website with more details. https://euskalkazeta.com/burnt-basque...

You will need a springform pan (https://amzn.to/3U4nnZl) and parchment paper (https://amzn.to/3xgBmBw) in addition to the ingredients.

Here's a link to Buckley's "Basque Country" cookbook which includes the recipe plus many other great food recipes from the Basque Country: https://amzn.to/3f3abAq

Update: Best way to eat leftover cheesecake. Keep it in the fridge, but right before eating a slice, throw it into the microwave for a minute or less and the creamy texture comes right back.

For more recipes, visit our website EuskalKazeta.com https://euskalkazeta.com/category/cul...

When we made the cheesecake for the first time, we were surprised at how easy it was. Don't forget to bake it for 50 minutes or more if necessary. Watch for a nice brown color and a bit of jiggling.

The cheesecake was first discovered in San Sebastian (Donostia) in the Basque Country, but it has become very popular in bakeries around the world. You'll find that Basque Burnt Cheesecake is very easy to make at home.

As a Basque website, we have a bit of insight into Basque cuisine. There aren't many traditional Basque desserts. The Basques are more focused on meat and fish dishes and veggies. They typically end their meals with fresh fruit and bread and cheese to finish off their wine. This recipe is a modern invention, having been created in 1990.

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