Basque cheesecake

Image

By

Analiese Gregory

Abstract

When I was living in Basque country, just outside San Sebastian, I became obsessed with several Spanish sweets. Torrija and Basque cheesecake, especially. 

There is a pintxos bar in the old town of San Sebastian called La Vina, where they specialise in one thing: tarta de queso, or cheesecake. This is literally the only thing I would go there to eat. They bake approximately ten to fourteen cheesecakes a day, all dark topped and paper ruffled, and they always sell out. This is my version. It works well with acidic fruits such as apricots and citrus. I’ve also made it with poached quince and topped with wild fennel seeds, which was a huge hit. You can either make one large cake or several small ones. If you are going for individual cakes, reduce the baking time to 15 minutes.

from Recipes https://ift.tt/3jIuBll