It’s everywhere! From Bon Appetit to America’s Test Kitchen, recipes for Burnt Basque Cheesecake have made this Spanish recipe the dessert of the moment. And no wonder! Its burnt caramelized exterior gives the cake its rustic appearance and rich flavor. The interior of the cheesecake is soft and creamy creating a wonderful contrast in texture. The batter includes cream cheese, sugar, eggs, heavy cream, and all-purpose flour. While its interior has a lot in common with classic New York-style cheesecake, (For that recipe, see chewingthefat.us.com/2015/04/strawberry-cheesecake.html ) it lacks New York’s cookie crust. Instead, this one is baked at a very high temperature, the goal being a burnt, cracked, deeply caramelized top. And that means it’s virtually impossible to screw up this recipe. You can certainly enjoy this cheesecake all by itself. Andrew chose to pair it with Dorie Greenspan’s Caramel Sauce which added another layer of rich, creamy flavor.