The key to achieving the ideal Basque-style cheesecake lies in browning the top past the point of perfection and not over-baking the rest of the dessert.
I am a food writer first and a photographer second. Actually, it’s probably more like a photographer forty-second. But I’m trying. Recipes like this one make it easier, though occasionally, I need help, and for this cheesecake’s close-up, that came in the form of my neighbor, Valerie, who occasionally dog sits but had never before been enlisted in any job-related ridiculousness until I asked .
Also known as jiggly or cotton cheesecake, the dessert finds its origin in Japan. It is characterised by its soft, fluffy texture and delicate flavour. Read on to know more.