One of my favourite desserts ever is a Burnt Basque Cheesecake. It reminds me of a great few days away in San Sebastian in Spain that my boyfriend and I had a few years ago. After every meal, no matter how full we were, we found a little bit of a space for a slice of cheesecake ;)
It's similar in texture to a New York, baked cheesecake, soft and light, but incredibly decadent. There's no base on this cheesecake, which may be controversial to some people but I happen to love it, the caramelized topping giving enough contrast in texture to the light and fluffy innards.
As always, let me know in the comments if you try it!
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A note on ingredients:
- I have listed Caster sugar, which is a superfine white sugar we have in the UK. If you can't find that a regular white, granulated sugar would work well too, just check it has fully dissolved in the mixture before baking to avoid a grainy texture.
- The soft cheese I have used was Philadelphia cream cheese.
- I have also listed creme fraiche as an ingredient, which is very common in europe and is made from dairy cream that's been soured using bacteria. You could use sour cream instead
Comments
Share your thoughts, or ask a question!
Is the soft cheese ricotta?
Thanks.
Thank you.