This creamy cheesecake is the alter ego to its New York cousin. The recipe originating from San Sebastian, Spain, is cooked at high heat and is often called a burnt cheesecake. The top is cracked and dark lending a caramelization to the cheesecake and magnifies the vanilla extract. It is a stunning cheesecake cooked in parchment paper, inviting you to unwrap it like a present. Now shipping nationally via GoldBelly.
