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Basque Burnt Cheesecake
Unlike classic New York style cheesecake, basque burnt cheesecake does not have a cookie crust. It is originated in the Basque region of Spain, hence the name. Basque burnt cheesecake is also known as Tarta de Queso, and created in 1990 by chef Santiago Rivera in La Viña restaurant in San Sebastián. It is very easy to make the basque cheesecake at home by simply mixing all ingredients, no techniques required at all. Besides the burnt look, it tastes creamy inside and slightly bitter outside. It is the best combination of bitterness from the exterior and sweetness from the creamy interior.
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