Do You Eat Basque Burnt Cheesecake Hot Or Cold?
Burnt Basque cheesecake was invented three decades ago by Chef Santiago Rivera of La Viña in San Sebastian, Spain. It is a crust-less cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges and an almost burnt surface.
The browned edges of baking paper, a cake crust so charred and cracked it looks like a mistake, and finally, a knife sliding into pale yellow soufflé to reveal a creamy custard centre. Burnt Basque cheesecake, perhaps not in the same aesthetic league as other, more Instagrammable desserts (it is burnt after all), is trending nonetheless, standing as a beguiling and addictive alternative to the classic New York Cheesecake.
At first glance, burnt Basque cheesecake almost looks like a mix version of a savoury raclette and scorched Portguese Tart. The texture of this cheesecake is a cross between the classic New York cheesecake and the Japanese soufflé cheesecake.
And you can forget about the crumbly crust that’s emblematic of a good cheesecake – the required inferno-level oven temperature (around 200˚C) provides an even, gorgeously dark toast around the whole cake, but would likely incinerate anything resembling a biscuit base.
It’s a winning formula according to chefs around the world, but one that’s not always so easy to perfect. If you want to find out how it tastes like, why not give it a try. Order Here.
If you had it before and wonder is it better to consume it hot or cold?
It's really based on your preference. But we do recommend having it chilled instead. Chilled but not too cold. Best to leave it at room temperature for up to 5 minutes. This way, you are able to taste the full flavor of the cheesecake.
Let us know what's your preference! I personally like it chilled. You can thank me later once you try it!