The cheesecake is a timeless dessert. It’s versatility helps it adapt to any environment. Kids eat the Oreo version, chefs make it fancy, and home cooks can do it without baking. You can even use different types of cheese—though the most familiar to us is that made with cream cheese. Even beyond that, different countries have their own version of the cake. We have, for example, the classic dense, graham-crusted New York cheesecake; or the light, fluffy Japanese cheesecake. There’s even more variety in Europe (where the dish is believed to have been created), such as the Swedish ostkaka, the German käsekuchen, and the Russian vatrushka.
In 2019, another type of cheesecake caught the eye of bakers far and wide: the Basque burnt cheesecake. The recipe, which dates back to 1990, originated in La Viña, a pintxos bar in San Sebastián, Spain. Unlike what we’re used to, this version comes out, well… burnt. It’s baked in high heat (400F!), resulting in a singed, caramelized crust and a gooey under-cooked center.
On this episode of What is Dish?, we challenged our culinary director to make the now-trendy cheesecake. (We followed a recipe developed by Molly Baz from Bon Appétit.) *Spoiler alert!* Kimmie figures it out, but it took her some time to get there—keep an eye out for the exact aha moment. There were a few mishaps, so her cheesecake ended up a bit more buttery than we hoped. But at the end of the day, we’d still eat it (and we did!).