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Basque cheesecake. Basque cheesecake, composed of burnt custard and no crust, was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. [32] [33] It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. [33]
Cheesecake from Ginza Cozy Corner. The recipe was created by Japanese chef Tomotaro Kuzuno, who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s. [3] [4] [5] It is less sweet and has fewer calories than standard Western-style cheesecakes, containing less cheese and sugar. The cake is made ...
Voilà! A 5 star dessert made easy. It may look fancy, and it may taste like it came straight from a 5 star restaurant, but this Japanese cheesecake only requires three ingredients.
Basque cheesecake was created in 1988 by Santiago Rivera at his pintxo bar La Viña in San Sebastián, a coastal city in the Basque Country, Spain. [1] [2] [3] It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. [3]
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Eli’s Cheesecake Company, a beloved Chicago institution since 1980, serves holiday flavors on a smooth and creamy plate with this pumpkin cheesecake that also boasts a vanilla crumb crust ...
Basque cheesecake was created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. It is a baked crustless cheesecake with a creamy custard-like centre, which sometimes can be molten like lava cake, and main defining characteristic of a caramelized "burnt" top [1] [2].
In honor of National Cheesecake Day on July 30, The Cheesecake Factory will donate $1 to Feeding America for every slice of cheesecake sold on that day.