By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon. Burnt Chesecake, Burnt Cheesecake recipe. There are two non-enzymatic browning reactions happening here. I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Where have you been my whole life! I don’t really care for cloyingly sweet and dense cheesecake. But, one bite and they were impressed by the layers of the flavors. When I saw your photo 1 I thought to myself that it looks like the best cheesecake in kl that I have eaten in Tokyo Restaurant, Isetan Lot 10 and sure enough it was confirmed by reading the rest of your post. An Udon pasta, revisited English breakfasts, sushi and even a Japanese-style cheesecake to be discovered here, exclusively. Basque Cheesecake Texture The texture of this cheesecake is a cross between the classic American cheesecake and the Japanese souffle cheesecake. Japanese-style basque burnt cheesecake is not the dense type of cheesecake for sure! The recipe I’m sharing today is more similar to the traditional basque cheesecake which doesn’t have a gooey center, but it is very creamy and light. The first is the caramelization of the sugar, which creates aromatic compounds such as Diacetyl and Maltol, which give the top the flavor of caramel. Oh, basque burnt cheesecake…basque burnt cheesecake. Burnt Cheesecake Recipe. What’s even better with Burnt Cheesecake is that the top ‘crust’ has a lovely char to it, giving the cake that uniquely flavor component. My friends who haven’t heard about Burnt Cheesecake were not so impressed with the look when I serve upon them. Japanese Cheesecake (otherwise called a “Japanese cotton cheesecake” or “jiggly cheesecake”) maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness. I’m not really a fan of cheesecake, well, except for fluffy and light Japanese cheesecake.