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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 ...
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]
Basque cheesecake has a caramelized, nearly burnt exterior and creamy, custard-like interior, achieved by baking at high temperatures. [2] [3] [5] The flavor is subtly sweet with notes of caramel and hints of bitterness from the browned top. [6] Chefs have added ingredients such as vanilla, citrus zest, or liquorice sauce. [2] [3]
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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.
The post How to Make The Cheesecake Factory’s Brown Bread appeared first on Taste of Home. This step-by-step copycat recipe for soft, tender brown bread has cocoa powder, molasses, honey and ...
Similar to the Boston cream pie, which is a cake and not a pie, the Gâteau Basque dough produces a crumb-textured pastry that is chewy and tender. [2] [3] It is traditional to mark a Basque cross on the top if the cake is filled with black cherry jam, or to use a crosshatch pattern on top if filled with pastry cream. [4]
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