Say cheese: An American favorite dessert gets a delicious Spanish makeover at Mama Delia
Contrary to what its name might lead you to believe, Basque cheesecake is nothing like the American version we know and love beyond the fact that both include cheese. “Tarta de queso,” as it’s known in Spain, doesn’t include a crust, and while its American relative is baked low and slow in a waterbath, the Basque cheesecake opts for a high-and-fast cooking method, which creates a caramelized almost burnt-like exterior that serves as a natural crust of sorts.
Not content to simply follow the rules, Bonhomme Hospitality Exec Pastry Chef Shannah Primiano adds a twist to her version, which honors its innovative preparation as well as shows it off in a new light. “Basque cheesecake has almost become a revitalized phenomenon and is starting to appear more and more,” says Shannah. “For me, to make it unique was imperative.”
Part of putting her own stamp on the popular dessert (Basque cheesecake was recently included in the New York Times “Flavors of the Year” article), Shannah created a membrillo onion chutney. “It’s sweet and tangy and goes perfectly with the cheesecake batter,” she says. Besides making for a cool Instagram post (see photo at right), her San Simon cheese toffee adds a slight nuttiness and smokiness to the dish.
“Basque cheesecake is a classic Spanish dessert that deserves a spot on the menu at Mama Delia,” says Shannah as to why she chose to include it. “It opens up people’s understanding of different styles of cheesecake from different cultures.”
