Thee NW F#@&ing Magpie
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Tonight, I made my first Basque cheesecake, and I hope with all my heart that it turns out okay tomorrow. 🫣🫣🫣🫣🫣🫣
12:21 AM - Mar 10, 2024
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Betty McNiel
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In response to Thee NW F#@&ing Magpie.
I’ve never heard of that, what makes it Basque, if you don’t mind sharing?
12:33 AM - Mar 10, 2024
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Thee NW F#@&ing Magpie
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In response to Betty McNiel.
Right here:

1) No crust; it's baked in a springform pan lined with parchment paper;

2) The texture is light & airy, like a mousse, as opposed to dense & creamy;

3) It's lumpy & bumpy due to baking in the paper, instead of being smooth;

4) The top is golden-brown ("burnt"), unlike NY cheesecake.
12:34 AM - Mar 10, 2024
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Melinda Nowikowski
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In response to Thee NW F#@&ing Magpie.
Made one a couple of years ago, based on a Cooks Illustrated recipe. It was a success - we don't eat desserts often, but if you don't like too-sweet desserts, it's a good alternative. Fingers crossed for you - mine came out pretty good.
12:30 AM - Mar 10, 2024
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Thee NW F#@&ing Magpie
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In response to Melinda Nowikowski.
Thanks! I baked it for about 45 minutes; I'm hoping I didn't overbake it.
12:31 AM - Mar 10, 2024
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Sassy Musing
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In response to Thee NW F#@&ing Magpie.
How does a Basque cheesecake differ from a NY cheesecake?
12:23 AM - Mar 10, 2024
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Thee NW F#@&ing Magpie
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In response to Sassy Musing.
1) No crust; it's baked in a springform pan lined with parchment paper instead;

2) The texture is light & airy, like a mousse, as opposed to dense & creamy;

3) It's lumpy and bumpy due to baking in the paper, instead of being smooth;

4) The top is golden-brown ("burnt"), unlike NY cheesecake.
12:30 AM - Mar 10, 2024
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