Hailing from the north of Spain, Basque cheesecake is the perfectly imperfect dessert with the now-iconic burnt exterior. Credited to chef Santiago Rivera, his creamy creation first wowed in 1990. A smokiness that offsets the sweetness, no crust and a pillowy centre hiding just beneath the scorched top is the result of a simple combination of ingredients. Where Ester’s Mat Lindsay uses the flames of his woodfired oven to bake his blackened version, you can recreate it at home by baking at a high temperature.
Temperature matters
This story is from the July 2021 edition of Gourmet Traveller.
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This story is from the July 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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