Burnt Basque Cheesecake

Developed from a recipe created in San Sebastián, Spain, this is a rich and delicious crustless cheesecake cooked at a high temperature, creating an addictive crumbly crust, a dark “burnt” caramelized top, and a sweet, creamy center. Lauded by the press, this unique cheesecake has become a signature item at Bakeshop!

After spending time as a pastry chef at renowned Los Angeles restaurants Spago and Campanile, Kim Boyce opened Bakeshop in Portland, Oregon, in 2011. Bakeshop features high-end European-style pastries, and it’s renowned as one of Portland’s best bakeries. Boyce began experimenting with whole-grain flours, and found they brought so much more flavor, texture, and color to the plate. It was a life-changing epiphany, one that’s made her a three-time James Beard Award semifinalist for Outstanding Baker and a winner for her cookbook, Good to the Grain.