Basque Cheesecake Recipe


This cake is a deeply caramelized cousin of American cheesecake, inspired by the famous “tarta de queso” by Santiago Riviera of La Viña in Donostia-San Sebastián, Spain. Its defining features are a burnt top and barely set center, the result of baking the eggy cream cheese batter at a very high temperature. To achieve the perfect balance between the deeply browned top and creamy center, we chill the batter after mixing, and sprinkle the top with sugar right before the cake goes into a 450-degree oven.

Read More at: Serious Eats

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