The Best Cheesecakes
Bea Roque
Number of pages 200
Dimensions 1900 x 255 mm
When you know that you could survive on just cheese, bread and wine, and your favourite dessert is cheesecake, you won't be surprised when I tell you that I cried with emotion when I was asked to write this book. I immediately started making a mental index of all the recipes I wanted to include, and unfortunately there were too many because I had only been offered to write one book, not a trilogy.
The possibilities for cheesecakes are endless: with or without an oven, with or without a base, dense or light, more or less set, with or without jam, sweet or semi-savory, and each one of them deserves an entire book. A few years ago, the cheesecake from the La Viña restaurant in San Sebastián became popular as the best cheesecake in Spain (and whose recipe you will also find here), and from there it became known worldwide as the Basque Burnt Cheesecake and has been chosen by the New York Times as the flavor of the year 2021.
Cheesecakes have really enjoyed a boom in recent years. And in this book there is something for everyone: from classic cheesecakes that allow for any flavour and combination to traditional cheesecake recipes, individual versions or no-bake cheesecakes, or a trip around the world with the most interesting versions from each country, cheesecake, käsekuchen, gâteau au fromage? and also new author's versions, each with its own different and daring touch depending on the cheese mixtures with creamy versions, coulant-like with almost liquid interiors.
