Basque Burnt Cheesecake is the latest food trend to try if you can't get enough of desserts! The Basque Burnt Cheesecake is the latest mouth-watering food trend perfect for people who are always ...

Basque Cheesecake is a creamier, caramelized alternative to the American classic. The burnt top is a perfect balance to the ...

This easy Basque Burnt Cheesecake has an unbelievable texture and taste and a beautifully rustic appearance. It is the perfect choice if you feel intimidated by making traditional cheesecakes; it is ...

The Basque burnt cheesecake gained worldwide popularity circa 2018 and has remained in vogue ever since. It was reportedly first created in La Viña restaurant in San Sebastián, Spain, some 30 years ...

When it comes to sustaining food trends, innovation is key, so it doesn’t come as a surprise that new takes on the popular burnt basque cheesecake are now popping up within the home baking lockdown ...

Does Basque burnt cheesecake in Oreo, ube, and coffee flavors sound yummy to you? If yes, find out where to get them HERE: Basque Burnt Cheesecake is one of the food trends that exploded during the ...

1 of 7 What if you need a personal-sized burnt cheesecake ASAP? A typical Basque cheesecake recipe yields a large cake — which is all well and good if you have a bigger family at home. It also takes ...

This sakura cheesecake recipe has all the hallmarks of a burnt Basque cheesecake: deeply burnished surface, rustic crinkled edges and a no-crust, no-fuss attitude. With the addition of freeze-dried ...

The holidays aren’t complete without the Pinoy kakanin staple of bibingka – warm, soft, and sweet rice cake topped with the sweet and savory works. Because bibingka is so familiar and comforting, it ...

Here is a cheesecake recipe that will blow your mind. Basque cheesecake is a no-crust cheesecake with a burnt top layer that gives the cake a distinctive caramel note. Yes, for once, we are breaking ...

While a simple look at a Basque cheesecake will show that it's different from the New York version, we wanted to dive even deeper. To do so, Food Republic chatted with Audrey Santos, Executive Sous ...