Based on a Basque recipe, this cheesecake is creme brulee-crunchy on the outside, wobbly in the middle and topped with a ginger crumble
I used to approach cheesecakes with caution. I thought of them as very firm custards that needed a long, gentle cook at a low heat to avoid scrambling the eggs that bind them. I’ve since learned that they are a bit more resilient than that. This particular one, inspired by the Basque cheesecake, is blasted at a high temperature for a short time to give an irresistible, caramelised crust that gives way to a smooth, creamy interior.
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