You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Originating from the Basque region of Spain, burnt cheesecake has a rich, decadent and creamy texture with a wonderful biscuity and caramel flavour. The trick to perfection in this recipe is to take it out the oven when it still has a slight wobble to it; it will set as it cools. See method
of the reference intake
See more Cheesecake recipes
Before you comment please read our community guidelines.