A Basque Cheesecake is a crustless one, originally from French cuisine. It is high in protein as it is super easy to make. This autumnal dessert is a great addition to your Ramadan nights with a cup ...

This creamy cheesecake does not need to be babied with a water bath and emerges from the oven with a dark, deeply caramelized top. This cheesecake's stunning caramelized-verging-on-burnt top lends a ...

Basque cheesecake is originally from San Sebastián, Spain, which is in the Basque region of Spain. Unlike traditional ...

Molly Baz went to Spain. She walked into a tapas spot in San Sebastian, but no one was eating the tapas. The counters and walls were filled with shelves lined with burnt parchment paper bouquets.

This dessert combines the flavor of an ultra-rich New York-style cheesecake with the velvet texture of custard; crème fraîche accentuates the tang of cream cheese while the nearly burnt top balances ...

1.Preheat oven to 400 degrees, overlap 2 sheets of parchment paper into our 10 inch cheesecake pan (there should be a bit of an overhang. 2.Beat Cream cheese and sugar together until smooth. Scrape ...

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