Basque Burnt Cheesecake

There are many versions of this famous burnt cheesecake nowadays. 

But I believe this one is the closest version of the original recipe by Chef Santiago Rivera from La Viña Cafe at Basque, Spain.

I clearly remember the taste at the tip of my tongue. 

The creamy heavenly caramelised burnt cheesecake that I had few years back when I visited his cafe. 

It tasted almost like Creme Brûlée, but in a better version.

Definitely something that you should enjoy from the top to bottom in one bite, and of course with a glass of red wine to pair with.

I personally enjoy it when it's soften up, let it sit at room temperature for 30mins before serving.

All the cakes from me will be freshly baked on the actual delivery / pickup day. 

There are no preservatives or chemicals added, so it is best consumed within 5 days and keep refrigerated in a container at all time. 

Contains : eggs and dairy.