Sainsbury’s Magazine
Burnt Basque Cheesecake With Sangria Compote
Author:Sarah Akhurst
12 Ingredients
1 hour 20 mins
The burnt Basque cheesecake first originated in San Sebastián, Spain, around 30 years ago. It gets its name from its characteristically caramelised crust, the result of a higher cooking temperature than is usual for baked cheesecakes. We’ve served ours with a sangria compote, but fresh fruit would work, too
Serves
1
Serves
1
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