Burnt Cheese Cake
The burnt cheesecake originates in San Sebastian, in the Basque Country. Unlike the New York rendition, the Basque burnt cheesecake is intentionally baked at a higher temperature with no crust or toppings. It incorporates heavy cream to make the texture even more silky and rich.
Sizing & Serving Suggestions
|BUCC||Burnt Cheesecake||1.4 kg||10-15|
Writing on cake is free. Please specify the wordings in the 'Remark' section at the Checkout page.
If there is no space in the fridge, you may keep it in an air-conditioned area (at 16-20°C) and keep out of direct sunlight.
Please let it sit at room temperature (approximately 30 minutes) before serving to ensure your cheesecake is soft and moist.