Basque Cheesecakes originated in Spain, and are typically Caramelised on the outside and light and creamy at the centre. Basque Cheesecakes usually baked at high temperatures around 220 degrees plus which make its surface caramelised and gives the typical burnt look.
Its is a delicate process where the core of the cheesecake is just rightly baked, so it is light and creamy and not unbaked, while the outside is caramelised and not charcoaled. The fine balance between the temperature and time of baking is the secret to baking world’s best Basque Cheesecakes.
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