Basque Pumpkin Cheesecake
A little secret: Because we love this so much, I make it year-round. You might, too!
The world-famous, burnt Basque Cheesecake (incredibly decadent, delicious, and creamy) was created in 1990 by Chef Santiago Rivera of the restaurant La Viña, in San Sebastián, Spain. For over 30 years, chefs worldwide have been baking their versions, using a variety of cheese, adding fruits and toppings. I made mine with organic cream cheese and coconut sugar, but I’ve also provided you with dairy-free options if needed. I also decided to top it with a silky, luscious meringue to give it a more dramatic flair. This Thanksgiving, I’ll be sprinkling the top with Demerara sugar, and torching it to give it a more brûlée topping.
If you make this scrumptious cheesecake, tag me #purefreshdaily, to be featured!
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