Burnt Basque cheesecake with ripe stone fruit from Start Here: Instructions for Becoming a Better Cook (page 415) by Sohla El-Waylly

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Notes about this recipe

  • fprincess on March 23, 2025

    I don't really like the typical American cheesecake, but this version is delightful with its caramelized flavor. It's also less dense than a regular cheesecake and I love the way it rises in the oven, a bit like a souffle. Delicious with some berries, and addictive. I like making a smaller version so it fits in a loaf pan.

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