My first bite of Basque cheesecake was a revelation. I’ve never been a fan of super-rich New York-style cheesecake, so it was as if Basque cheesecake—which is decidedly less sweet and really lets the flavor of the cheese shine—was made for me. I was initially drawn in by its dark, almost-burnt appearance, but it was the caramelized flavor and impossibly smooth texture that had me begging the chef for his recipe.
As it turns out, not only is Basque cheesecake (or burnt Basque cheesecake) incredibly delicious, but it’s also simple to make at home. Here’s everything you need to know about this stunning Spanish sweet.
