New York style cheesecake is NOT (sorry) the best cheesecake


div>And this is from a New Yorker.


div class=”caas-figure-with-pb” style=”max-height: 720px”>



<p>Chef John/Allrecipes</p><p>” data-src=”–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTcyMA–/″bbc2/><noscript><img alt=Chef John/Allrecipes

” src=”–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTcyMA–/″bbc243c908a681f5d76″bbc=” -img”/>


My grandmother was “Miss Cheesecake” in our family. She loved dessert and she was going to have it every possible chance. Like any obsession, hers created an adverse reaction in those who did not share the affinity. Thanks to my grandmother’s constant indulgence of cheesecake, my mother hated it, she never made it, and scoffed at the very thought. I had to pick up the pieces and rekindle the appreciation of dessert in our family.

I have eaten many cheesecakes in my life. (As born and raised in the Midwest, I’ve had my share of special-occasion trips to The Cheesecake Factory.) Of course, the most famous iteration of cheesecake (and the only one most people know about) is New York-style . I love New York-style cheesecake, and now as a New Yorker (sorry Midwestern family), I have the luxury of having it on hand. I’m looking at you, Junior.

However, I recently came across a cheesecake that looks nothing like New York style, but still calls itself cheesecake. This creation is Burnt Basque Cheesecake. I was curious and checked it out. I’m not kidding when I tell you it was the best cheesecake I’ve ever eaten, undeniably better than New York style cheesecake (sorry, not sorry).

What is burnt Basque cheesecake?

Burnt Basque cheesecake hails from the Basque region of Spain, where chef Santiago Rivera created the confection at his San Sebastian café, La Vina, after a series of cake experiments. Innovation changed the cheesecake game.

The difference between burnt Basque cheesecake and New York style cheesecake

In terms of appearance, texture and taste, both styles differ quite a bit. The New York style is known for its (iconic) graham cracker crust, smooth texture, and dense center. It’s even picturesque. It leans on cream cheese as the star in its flavor profile. The burnt beret, on the other hand, appears burnt on the outside and has no rind. Due to being baked in parchment paper, it has wrinkled sides and rough edges. The burnt exterior is reminiscent of crème brûlée. The texture is not thick at all, but rather light, airy and souffle-like. The taste is sweeter and packs more flavor than its NYC counterpart (for me).

You must visit Grace Street for burnt Basque cheesecake

Grace Street is a sweet shop in the heart of Koreatown in New York City. Known for their shaved snow desserts – creamy ribbon-like ice that comes in a variety of flavors and toppings – they also sell burnt Basque cheesecake. The cakes come in two different sizes: a four-inch one perfect for one person (or two?) and a seven-inch one. They have three flavors: original, chocolate and matcha. Their cheesecake is absolutely delicious and keeps you thinking for days after. After the first bite I had to pause for a moment to accept the fact that this bite was the best I’ve ever eaten. My brain couldn’t understand. He gives Junior’s New York-style cheesecake a run for its money.

Last thoughts

For all you New York Loyalists, it might be hard to accept that there’s a cheesecake out there that’s better than the one you know and love. Change is difficult. I understand. However, making the effort to try burnt Basque cheesecake is the least you can do. And if you like it better, I won’t tell a soul.