This is the anti-cheesecake, and it’s all alexandrabeggs has ever wanted.
This is the anti-cheesecake, and it’s all we’ve ever wanted.cheesecake . Like everyone else who visits La Viña, Molly came home and Googled the recipe. She had to recreate it. She had to eat it again and again. “It’s the anti-cheesecake!” She told me, frantically pulling up Google images to show me bad tourist photos taken inside the real cheesecake factory: La Viña. The stacks of cheesecakes reminded me of cheese caves, though the cheesecakes probably smell 1000x better than aging cheddar. When Molly sought to develop a recipe based on La Viña’s, she made a few tweaks. A little more flour to help the cake set fully in the center, some vanilla and salt for flavor, decreased sugar. The final recipe is jiggly and cloud-like, wet but not pudding-wet, burnt on purpose for a caramelized crust, and barely sweet. I made it this weekend, and it was the least stressful cheesecake I’d ever baked. The batter was thin and liquidy: 4 blocks of Philadelphia’s finest, six eggs, sugar/salt/vanilla, and a ton of heavy cream. It turns out mine was especially liquidy because I forgot the flour and had to take it out of the oven after 8 minutes, whisk in the ⅓ cup of flour right there in the springform pan, and put it back in the 400 degree inferno. Everything was FINE. This recipe is failure-averse: It burns in patches on purpose and looks like “my dad’s well-worn leather wallet” (per Molly), it falls dramatically out of the oven, and cracks and craggles around the parchment-lined edges. Like a galette , it’s rustic and therefore perfectly imperfect. It forgives you for your sins. I need that kind of cheesecake in my life. And most important, you serve it with sherry, the best dessert beverage, according to me. The sweet, raisin-y fortified wine takes you back to Spain (even if you’re never been), and its subtle creaminess falls into line with that creamy, light cheesecake. Also: you eat the cake at room temperature so it melts in your mouth, a different experience from that icebox-chilled cheesecake you’ve known before. Isn’t it nice to make new friends? Get the recipe: Basque Burnt Cheesecake This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up. Read more: Bon Appétit
alexandrabeggs The last cheesecake you'll ever want to eat. So good. This tweet from is retweeted via foods_HQ which tracks selected cooking related handles and retweets them 24x7. Follow to be always up to date with everything happening in the food world. Retweet and spread the word.
CW boss discusses why season 15 was the time to end 'Supernatural'CW president Mark Pedowitz has said for years that Supernatural would end when stars Jared Padalecki and Jensen Ackles wanted… Why do you want to make me so sad? 😥😥😥
Fashion's Fluffy Flower Obsession, ExplainedFirst came the roses. Then, the peonies. Now, the industry can't get enough of 'fluffies.'
Fluffy Cow Coffee (@fluffy_cow_coffee) • Instagram photos and videos15.3k Followers, 132 Following, 50 Posts - See Instagram photos and videos from Fluffy Cow Coffee (fluffy_cow_coffee) Another reason to 😍 my delicious coffee. ☕️🐮🐄🐂 Yes indeed
Chromatics Release Three Versions of New Song 'Toy'Hear Chromatics release a pulsating new single called 'Toy' i love Hannah Montana
Bank of England rate cut hangs in balance as Carney bows outThe Bank of England is closer to cutting interest rates next week than at any ti...
Fluffy Yeast DoughnutsThese fluffy, slightly crispy yeast doughnuts can be filled with jelly and decorated with sprinkles. The make-ahead strategy for the recipe keeps it simple.