Cheesecake has always been a beloved dessert in my family, thanks to my grandmother’s unwavering love for it. Her obsession with cheesecake led to my mother developing a distaste for the dessert, but I took it upon myself to reignite the appreciation for this creamy treat in our household.
I’ve had my fair share of cheesecakes, including the famous New York-style cheesecake that most people are familiar with. However, my recent discovery of Burnt Basque Cheesecake completely changed the game for me. This unique variation of cheesecake hails from the Basque region of Spain, where Chef Santiago Rivera created it in his cafe, La Vina. The burnt Basque cheesecake has gained popularity in recent years, with both home bakers and professional bakeries putting their own spin on this delicious dessert.
One of my favorite spots in New York City, Grace Street, offers burnt Basque cheesecake in three tempting flavors: original, chocolate, and matcha. The cheesecake, which comes in two different sizes, is a delightful treat that will have you craving more with each bite. The texture of burnt Basque cheesecake is light, airy, and soufflé-like, with a sweet and flavorful taste that surpasses the traditional New York-style cheesecake.
The appearance of burnt Basque cheesecake sets it apart from its New York counterpart, with its burnt exterior and lack of a crust. Baked in parchment paper, the cheesecake has wrinkled sides and rough edges, giving it a unique and rustic look. The torched outside of the burnt Basque cheesecake is reminiscent of crème brûlée, adding an extra layer of flavor and texture to this decadent dessert.
For those die-hard New York-style cheesecake fans, I understand that it may be hard to accept that there’s a cheesecake out there that could surpass your favorite. But I urge you to give burnt Basque cheesecake a try – you might just find a new favorite dessert. And if you end up loving it more than New York-style cheesecake, well, that can be our little secret.
