Basque burnt cheesecake comes from San Sebastián in northern Spain, where it's baked hard and fast until the top turns almost black. Unlike a traditional baked cheesecake, it has no biscuit base, relying instead on that deeply caramelised crust set against a molten, custardy centre.
Basque burnt cheesecake comes from San Sebastián in northern Spain, where it's baked hard and fast until the top turns almost black. Unlike a traditional baked cheesecake, it has no biscuit base, relying instead on that deeply caramelised crust set against a molten, custardy centre.
Basque burnt cheesecake comes from San Sebastián in northern Spain, where it's baked hard and fast until the top turns almost black. Unlike a traditional baked cheesecake, it has no biscuit base, relying instead on that deeply caramelised crust set against a molten, custardy centre.
Basque burnt cheesecake comes from San Sebastián in northern Spain, where it's baked hard and fast until the top turns almost black. Unlike a traditional baked cheesecake, it has no biscuit base, relying instead on that deeply caramelised crust set against a molten, custardy centre.
Basque burnt cheesecake comes from San Sebastián in northern Spain, where it's baked hard and fast until the top turns almost black. Unlike a traditional baked cheesecake, it has no biscuit base, relying instead on that deeply caramelised crust set against a molten, custardy centre.
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