Burnt Basque cheesecake with sangria compote
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
Recipe by Sarah Akhurst
Serves: 12